Muesli Cookies

My husband and I were recently visiting a farmstand in a local agricultural area. All I really wanted was some home-grown, fresh off the vine tomatoes. Thankfully they had those, but they also had many other interesting items. We picked up some hazelnut muesli, as I often have granola at breakfast and this would be similar. Well, my husband had other ideas: to use the muesli in a cookie.

That sounded great to me, and he sent a couple of different recipes. I chose this recipe, which gave you options. You could use muesli that you had on hand, or you could add typical muesli ingredients (oats, nuts, dried fruits) separately. I used the pre-made muesli but knew that the cookies would differ a lot based on which ingredients you chose to use.

These came together fast, and using the muesli I had there was less measuring. They don’t change shape much once baked, so some batches I flattened slightly and others I didn’t. They did come out of the oven looking a little plain, but they tasted really good. Not overly sweet, with great flavor from the hazelnut muesli. The only change I would make is that the pre-made muesli didn’t have as much dried fruit, so I would likely add some additional dried cranberries or cherries.

Muesli Cookies
1 cup butter, room temperature
¾ cup sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
2 1/8 cups muesli

Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a large mixing bowl, combine the butter, sugar, and brown sugar. Mix on medium until well combined. Stir in the eggs and vanilla. With the mixer running on low, gradually add the flour, baking soda, and salt. Finally, add the muesli and stir on low to evenly incorporate into the dough.

Shape the dough into 1 tablespoon balls. Place them on the prepared baking sheet. Flatten the cookies slightly with the palm of your hand if desired.

Bake for 11-13 minutes, until the cookies are set and the edges begin to brown. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Luci's Morsels