INSTRUCTIONS

STEP 1: MAKE THE DOUGH

If you’re making the dough by hand…

Prepare ingredients

Bring the egg and butter to room temperature.

Tip: When creaming butter by hand aim for butter temperature between 70 to 72°F. The butter should feel cool and leave a slight indentation when pressed.

‍Cream butter and sugar

Cut the butter into tablespoon-size pieces. Place the butter in the mixing bowl and mash with a spatula or wooden spoon until smooth. Add the brown sugar and mix, pressing and smearing the butter and sugar against the sides of the bowl, creaming for about 2 minutes. Add the granulated sugar and use the same process. The mixture should appear lighter in color and have a slightly fluffy texture.

Add egg and vanilla extract

Add the egg and vanilla extract and stir vigorously.

Stir in flour

Add half of the flour mixture, mixing until the flour just disappears. Scrape the bottom and sides of the bowl. Add the remaining flour mixture, mixing until the flour just disappears. Scrape the bottom and sides of the bowl.

Add cookie blend & Unruly Nature The Everyday Granola

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

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If you’re using a stand mixer…

Prepare ingredients

Bring the egg and butter to room temperature.

Tip: When creaming butter using a stand mixer aim for butter temperature between 67 to 70°F. The butter 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 (two packages are included, one with granulated sugar and one with brown 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 of 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 the cookie blend and ¼ cup of granola (about half of the 2 oz package). Mix on low speed until just distributed.

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STEP 2: 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.

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STEP 3: 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 by hand 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.