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The Mommie Cooks Midterm and Some Re-Purposed Cookies

Happy Monday to everyone!  I hope you all had a nice weekend.  We definitely did.  Our big event on Sunday was installing a new toilet in the boys bathroom (yes, we live wild lives over here).  I can’t tell you how excited I am; this new toilet is supposed to be able to flush a bucket of golf balls which, with three boys, is definitely a good thing.  Less clean up makes for a much happier mommy.  It’s the small things, right?

Anyway, I’m coming up on the half year mark of blogging and I want to know how I’m doing!  So I’ve put together a short little survey that I’m hoping at least one of you will open and take for me (pretty please!!) You can track it down here:

The Mommie Cooks Survey

I’ll have it up through Friday of this week. Thank you in advance for helping me to make Mommie Cooks a better blog!

Moving on to today’s recipe. Have you ever read a blog where someone re-purposed something and made it into something even better?  Well, we’re about to do the same thing over here – Mommie Cooks style.

Remember the Homemade, Eat it by the Handful Granola I whipped up last month?  Well, grab a handful, because we’re going to use it to make cookies today!  But folks, that’s not all.  Take another step back to the Pavlova daring cooks challenge last month.  Do you have a vague recollection of the creme angelaise we drizzled over the top of our finished product?  Sinful stuff, right?  Well, we’re taking the leftover angelaise and, wait for it….. we’re running it through the ice cream maker.  Are you seeing where I’m going with this?  Alright, let’s go grab what we need to make these little beauties:

Ingredients Needed:

1 Stick of Butter, Softened
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
2 Eggs
1 Tbsp of Maple Syrup
1 Tbsp of Vanilla
11/2 Cups of Granola
11/2 Cups of Flour
1/8 tsp of Salt
1/8 tsp of Nutmeg
1/4 tsp of Cinnamon
1 tsp of Baking Soda

First up, cream together the butter with the brown and white sugars.

Next you’ll add in the eggs, one at a time and mix them in.  Then you’ll add in your syrup and vanilla.

Mix together your flour, salt, nutmeg, cinnamon and baking soda and add it to the batter.  Finally, stir in the granola.  Here’s where you’ll be at this point:

Take your batter and drop out spoon sized portions on a cookie sheet.  Throw them in the oven at 350 for about 8-9 minutes or until the edges begin to turn golden brown.  And that’s all there is to it!

But, of course, that’s not all there is to it, because what would a cookie be without a little ice cream in the middle to hold the whole thing together?  If that’s not re-purposing at it’s best, I don’t know what is.

Repurposed Granola Cookies

Ingredients:

1 Stick of Butter, Softened
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
2 Eggs
1 Tbsp of Maple Syrup
1 Tbsp of Vanilla
11/2 Cups of Granola
11/2 Cups of Flour
1/8 tsp of Salt
1/8 tsp of Nutmeg
1/4 tsp of Cinnamon
1 tsp of Baking Soda

Directions:

First up, cream together the butter with the brown and white sugars.

Next you'll add in the eggs, one at a time and mix them in. Then you'll add in your syrup and vanilla.

Mix together your flour, salt, nutmeg, cinnamon and baking soda and add it to the batter. Finally, stir in the granola.

Take your batter and drop out spoon sized portions on a cookie sheet.

Throw them in the oven at 350 for about 8-9 minutes or until the edges begin to turn golden brown.