INSTRUCTIONS

STEP 1: MAKING THE DOUGH

Prepare ingredients

Bring the egg and butter to room temperature.

Tip: Butter is best for creaming at 65 to 70°F. It should feel cool and leave a slight indentation when pressed.

Cream butter and sugar

Cut the butter into tablespoon-size pieces. Place the butter, sugar, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Cream ingredients on medium speed for 3 to 5 minutes. Use a spatula to scrape the bottom and sides of the bowl once or twice during the creaming process.

Add egg

Add the egg. Mix on medium speed until fully incorporated, about 30 to 45 seconds.

Stir in flour

Add half the flour mixture. Mix on lowest speed until the flour just disappears. Scrape the bottom and sides of the bowl, add the remaining flour mixture, and mix on lowest speed until the flour just disappears. Scrape the bowl again.

Add cookie blend & Unruly Nature The Everyday Granola

Add cookie blend and ¼ cup of granola (about half of the 2 oz package). Mix on low speed until just distributed.

Chill the dough

Divide the dough in half and wrap each portion tightly in plastic wrap. Place in a sealed bag and refrigerate for 24 to 36 hours.

STEP 2: SHAPE & BAKE

Prepare baking sheets and preheat oven

Line two baking sheets with parchment paper.

Position a rack in the center or lower-top third of the oven. Preheat oven to 375°F.

Form dough balls

Remove one portion of chilled dough from the refrigerator and let it soften slightly for easier handling. Roll or use a scoop to make 1¾-inch balls (about 2 tablespoons each), placing the dough balls on a small plate or tray that fits in your refrigerator. Chill the dough balls while you repeat the process with the second portion of chilled cookie dough.

Bake

Remove the first set of chilled dough balls from the refrigerator. Arrange the dough balls three inches apart on prepared baking sheet (maximum 9 dough balls per sheet). Bake at 375°F for 14 to 16 minutes.

Tips: For even baking, rotate the baking sheet 180 degrees halfway through baking. Remove cookies from the oven when edges are light golden brown, but the tops remain soft, puffy, and only slightly browned.

Remove the second set of chilled dough balls from the refrigerator. Arrange dough balls on the prepared baking sheet and bake.

Cool

Let cookies sit on the hot baking sheet for a few minutes to set.

Slide the parchment paper with the cookies onto a wire rack to cool completely.