I’ll keep this post short and sweet. I was so wrapped up in making these that I forgot to take pictures of the process.
Making the granola was a pretty straightforward affair. I did prepare a double batch, one for the cookies and another for my breakfast stash. Also, I swapped the walnuts in favour of macadamias. The breakfast granola had to be baked at a higher temperature for longer until nicely golden. The picture below reflects this. The granola reserved for the cookies was very pale and softly textured in comparison.
As for the rest of the cookie, again, the steps were quite simple to follow. The resulting cookies were cakey despite being careful to not overbake them. Were they meant to be like that? I am rather fond of chewy-fudgy textures in cookies and I was hoping these ones would be. Never mind. Flavour-wise, I could definitely identify the cinnamon and vanilla but little else. Maybe my cinnamon (an organic one) is too strongly flavored for this cookie? Despite this, they were very enjoyable after dinner; soft and aromatic.
I look forward to everyone else’s posts on this recipe. Being able to share experiences is what makes being part of a group so special. It’s a good feeling knowing that a group of people with a similar attitude toward food is scattered around the planet, cooking the same thing as I am. It just feels reassuring whatever the results.
Have a good one, every one. Hasta la próxima!