Granola mint chip cookie wedges

I've been waking early in the morning. Research supports rising before the responsibilities of daily life amount, and taking a personal moment to reflect, have a coffee, whatever brings you calm. My mornings are filled with making. Of late, I've developed this urgency to hone a craft. While my skills are varied and I'm proud of them, I crave the tangible, the physical creation of something with my own hands.

I shut the kitchen light and rely on the early morning sun peaking through my window alone. It's subtle, almost dark, but peaceful. In these moments there is time to day dream, to conceive of where I'd like to go both literally, as in Tuscany, and figuratively, to a place of confidence and self awareness. 

Most importantly though, there are cookies. I comb through my cookbooks and magazine clippings gathered over time and find my inspiration. I've decided to make a different cookie every morning this week to share with family and friends. Today's cookie: Granola Mint Chip Cookie Wedges. Mint chocolate chip is a favorite of mine and the green specks are festive per the season. Lastly, they are a lighter variation so I can still indulge in Christmas cookie-ing.


(adapted from Cooking Light Magazine)

  • 1/3 cup light brown sugar  
  • 2 tablespoons vegetable oil
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda  
  • 1 large egg white
  • 1/2 cup flour
  • 1/2 cup quick cooking oats
  • 1/3-1/2 cup Andes Creme de Menthe baking chips (Feel free to use other chip, nut, dried fruit combinations per your preference. Next round I will be making white chocolate and cherry.)

To prepare

Preheat the oven to 350 degrees. Combine first seven ingredients in a bowl and stir until well combined. Add the flour, oats, and baking chips to the bowl and stir until just combined. Scrape dough into a 9 inch pie plate coated with cooking spray. For a thicker wedge, use a 8 inch dish or smaller. Spread to the edges using a spatula. (It may seem like there isn't enough dough, but it spreads and fluffs up nicely.) Bake at 350 for 13 minutes or until set. Cool on a rack until the cookies firm up and cut into wedges.