Jumbo Oatmeal Granola and Fruit Cookies

Indulge in the hearty, wholesome goodness of Jumbo Oatmeal Granola and Fruit Cookies—perfect for breakfast on-the-go or a satisfying snack. Packed with fiber-rich old-fashioned oats and nutty granola, these jumbo-sized cookies are studded with bursts of dried cranberries, raisins, and chopped dried apricots, offering a delightful blend of chewiness and sweetness in every bite. Ground cinnamon adds a warm, spiced note, while optional chopped nuts provide an irresistible crunch. Easy to make in under 40 minutes, this recipe combines classic baking techniques with a nutritious twist, resulting in cookies that are soft, flavorful, and ideal for meal prepping. Whether enjoyed with your morning coffee or tucked into a lunchbox, these cookies strike the perfect balance between indulgence and nourishment.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Unsalted butter
• 1 cup Brown sugar, packed
• 0.5 cup Granulated sugar
• 2 large Eggs
• 2 teaspoons Vanilla extract
• 1.5 cups All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 3 cups Old-fashioned rolled oats
• 1.5 cups Granola
• 0.5 cup Dried cranberries
• 0.5 cup Raisins
• 0.5 cup Chopped dried apricots
• 0.5 cup Chopped nuts (optional, such as walnuts or pecans)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.

Step 2

In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.

Step 3

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.

Step 5

Gradually add the flour mixture to the butter mixture, mixing until just combined.

Step 6

Using a spatula, fold in the rolled oats, granola, dried cranberries, raisins, dried apricots, and nuts (if using) until evenly distributed throughout the dough.

Step 7

Scoop out large portions of dough (about 1/4 cup per cookie) and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Step 8

Gently flatten each cookie slightly with the palm of your hand or the back of a spoon, as they will not spread much during baking.

Step 9

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look set.

Step 10

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

Nutrition Facts

Serving size	(1434.6g)

Amount per serving	% Daily Value*
Calories	5658.9

Total Fat 206.4g	0%
Saturated Fat 72.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 620mg	0%
Sodium 2757.7mg	0%
Total Carbohydrate 885.4g	0%
Dietary Fiber 66.3g	0%
Total Sugars 492.5g
Protein 100.9g	0%

Vitamin D 82IU	0%
Calcium 693.9mg	0%
Iron 33.0mg	0%
Potassium 4311.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 7.0%

Carbs: 61.0%