Granola Crunch Oatmeal Butterscotch Cookies

Comin’ atcha with another yummy AND healthy cookie recipe, this time with a granola crunch. If it’s gonna be cold and rainy in JULY, then I’m turning the oven on. Yeah, baby! It’s cookie time 🙂

This recipe stars KIND granola, which I first featured in these gorgeous parfaits (by-the-by, a very refreshing summer snack or light meal). Since the overall theme of KIND snacks is to be both tasty AND healthy, I went with my new fave healthy cookie base, and played around with the add-ins. The combination of the soft, chewy cookie (no oil, no butter, no eggs, no WAY!) with little bits of crunchy granola and bursts of sweet butterscotch was just amazing. They disappeared quickly!

This makes a small batch, just 1 dozen cookies. Double it for a cookout or if there are more than 3 people in your house 🙂

Granola Crunch Oatmeal Butterscotch Cookies
Makes 1 dozen

Prep time: 15 minutes     Cook time: 12 minutes

1/2 cup old-fashioned oats
1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup low-fat vanilla yogurt
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 and 1/2  tablespoons honey
1/4 cup packed light or dark brown sugar
1/3 cup plus 1 tablespoon KIND granola (like KIND Oats & Honey Clusters)

Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with a silicone baking mat or parchment, or prepare with spray oil and set aside.

Mix all the dry ingredients together in a medium mixing bowl (oats through salt). Set aside. In another bowl, combine the yogurt, applesauce, vanilla extract, honey, and brown sugar, and mix well.

*Tip for measuring sticky stuff like honey – lightly spray the measuring spoon with oil before measuring the honey – slides right off the measuring spoon, no sticking, no waste!

Add the wet mixture to the dry ingredients. Stir just until all dry ingredients are moistened. Fold in the granola and butterscotch chips.

Portion onto the cookie sheet in 12 equal portions. The cookies will not spread out (remember there is no added fat), but they will rise just a little. So, be sure to pat them down just a bit with the back of a spoon or your fingers before putting them into the oven. Bake for 11-12 minutes. They will be soft but no longer wet on the top. Let sit for a few minutes on the pan before removing them to a cookie rack to finish cooling.