Summertime or in the winter, one of our favorite places to spend time is Gunflint Lodge in the middle the Superior National Forest. They always have trays of fresh-baked cookies waiting for guests when they come in after a long day outdoors. I'm not sure if it's just because we're all so dang hungry after a full day of activities hiking, canoeing, snowshoeing or cross-country skiing, but these GIANT cookies always taste like the best thing you've ever had!
This is my take on a cookie that really defies description. The cookie dough is not your typical cookie dough - it is so loaded with "extras" that it almost seems like an inside-out cookie. Rather than a soft and chewy cookie that has a few chocolate chips, this cookie dough is really just a means to an end - to hold a hearty and delicious mix of granola, chocolate chips, raisins and roasted peanuts together.
If you have a family of outdoor lovers, they are going to think they have died and gone to heaven after munching on one of these chewy and delicious cookies!
Starting with all of your favorite cookie ingredients, we'll start by setting the butter and eggs out on the counter to come to room temperature. Preheat your oven to 350 degrees and line large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Blend in the eggs, milk and vanilla.
Add half of the flour mixture at a time, and mix on low speed just until combined; add remaining flour mixture and mix just until combined.
When well blended, stir in half of the granola, chocolate chips, raisins and peanuts. When well blended, stir in the remaining half of the granola, chocolate chips, raisins and peanuts. [NOTE: I've tried making these with whole oats instead of granola, and they do not turn out the same. The chunky granola really adds flavor and texture to these cookies! Feel free to use your favorite kind - even if it has coconut, dried fruit, peanut butter, or other nuts in it. It all works out deliciously!]
You'll need to have your stirring muscles ready, because with all of those wonderful add-ins, it is harder to stir up than your typical cookie.
The cookie dough may seem like it is not in balance to all the extras your are adding, but believe it or not, these will turn out magically wonderful!
Using an ice cream scoop, drop portions onto the prepared pans, spacing cookies two inches apart. Bake one sheet at a time for about 12 minutes - the edges shold be set and just starting to turn golden brown. Baking times will vary according to the size of your cookies.
Remove from the oven and allow cookies to cool for 10 minutes on baking sheets before removing to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or freeze.
When we're going hiking, boating, or skiing, I like to wrap these cookies individually in plastic wrap and have them ready to hand out when everyone needs a little bit of encouragement.
Not only are these cookies HUGE, they are wildly popular with everyone that grabs one during a busy day outdoors. Hope that you enjoy these on your next adventure!
HOW I MAKE THESE:
1. Set butter and eggs out on counter to come to room temperature. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Blend in eggs, milk and vanilla.
3. Add half of the flour mixture at a time, and mix on low speed just until combined; add remaining flour mixture and mix until just combined. Stir in half of the granola, chocolate chips, raisins and peanuts. When well blended, stir in the remaining half of granola, chocolate chips, raisins and peanuts. This dough is not your typical cookie dough – it is so loaded with “extras” that it can be really hard to stir up, and the cookie dough itself may seem like it is not in balance to the extras you are adding – believe it or not, these will turn out magically wonderful!
4. Preheat oven to 350 degrees and line baking sheets with parchment paper.
5. Using an ice cream scoop, drop portions onto prepared pans, spacing cookies 2 inches apart. Bake one sheet at a time for about 12 minutes - edges should be set and just starting to turn golden brown. Baking time may vary according to the size of your cookies.
6. Remove from oven and allow cookies to cool for 10 minutes on cookie sheet before removing.
7. Store the cookies in an airtight container at room temperature for up to 3 days or freeze.
YIELD: 24-36 LARGE cookies
INSPIRED BY: Gunflint Lodge on Gunflint Lake
Originally posted November 2013, Revised and Reposted August 2018.
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