Pre-heat the oven to 375 and line 4 cookie sheets with silicone mats or parchment paper. Combine the granola, mini chocolate chips, coconut and walnuts together in a bowl and stir it all together well. Set it aside. Whisk the flour, cinnamon and salt together in another bowl and set it aside. Set up a stand mixer with the paddle attachment and combine the butter with the two sugars in its bowl. Beat them together well until fluffy and creamy. Add the banana extract next, followed by the egg and let them get completely mixed in. Turn the speed to low and slowly add the flour mixture just until it disappears.

Turn the mixer off and switch to a spatula to thoroughly fold in the granola mixture. The dough will just coat it just enough to hold it all together. Use a 1.5 inch cookie scoop to scoop perfect mounds of the dough right onto the lined cookie sheets. 13 mounds should fit per sheet. These do not spread that much. Bake the first two sheets of cookies for 10-12 minutes, rotating the sheets halfway through so that they bake evenly. Take them out and let them cool for 5 minutes or so before transferring them to racks to finish cooling.

Repeat the process with the last two sheets. Once all of the cookies are cool, transfer them to airtight containers where they will keep for days. Enjoy with a frosty glass of milk any time of day!