What’s better than a classic oatmeal raisin cookie? This Easy-To-Make Muesli Cookies Recipe is even better, and you will need to make a batch to find out why. These are a simple cookie to make, they are loaded with chewy goodness and are not only a dessert, but a breakfast cookie as well!
You can buy your muesli, or make it homemade as I like to do. This is my favorite muesli recipe on the blog.
What is muesli?
Muesli is a cold oatmeal dish made from rolled oats, grains, nuts, seeds, and fresh or dried fruits. Created by Swiss physician Maximilian Bircher-Brenner around 1900, it is typically served with milk, yogurt, or fruit juice.
It is often soaked overnight to soften the grains. Variations include Bircher muesli, which includes grated apples and lemon juice, and instant muesli, which is ready to eat with added milk or yogurt.
Ingredients
- Muesli– this can be your favorite kind of muesli.
- Butter- Of course, what is a cookie without plenty of butter?
- Brown sugar- You can use white sugar, but I prefer the depth of flavor in brown sugar.
- Eggs
- Vanilla
- Whole wheat pastry flour- You really can use any kind of wheat flour you want in this recipe, but I prefer the lower-protein whole wheat pastry flour. This makes the most tender cookies. If you have not tried it in your baking, you need to!
- Baking soda
- Salt
- Cinnamon- If your muesli has a lot of cinnamon, you can omit this.
Raisins- My muesli had some raisins in it, but I added in more.
How to make
Start the cookies by mixing the flour, baking soda, salt, and cinnamon in a small bowl. Set this aside.
Cream the butter and brown sugar together until they are light and creamy, this will take about 2-3 minutes. Add the eggs and vanilla and mix these only to combine.
Next in is the flour mixture, again, only mix to combine. Last is the muesli and raisins. Add them in and mix to combine.
Cover the batter with plastic wrap and place in the fridge for at least 1 hour or up to 24 hours.
Preheat the oven, then scoop the cookies onto a parchment-lined baking pan. Bake for 12 minutes and remove the cookies. Cool on a cooling rack.
Why chill cookie batter?
Chilling cookie batter is important in many cookies, but it is VERY important when you are using whole wheat flour in your recipe. Here are a few of the reasons why.
Hydration of Flour:
- Allows the flour to fully absorb the moisture from the wet ingredients, resulting in a better texture.
Enhanced Flavor:
- Gives the ingredients time to meld together, improving the overall flavor of the cookies.
Easier Handling:
- Chilling the dough firms it up, making it easier to scoop and shape.
Control Spread:
- Cold dough spreads less during baking, leading to thicker, chewier cookies.
Development of Caramelization:
- Allowing the dough to rest can lead to more complex caramel flavors during baking due to the breakdown of starches into simpler sugars.
Easy-To-Make Muesli Cookies Recipe
Ingredients
- ¾ cup butter, softened
- ¾ cup brown sugar
- 2 eggs
- 1 ½ teaspoon vanilla
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ¾ cup whole wheat pastry flour
- 2 cup muesli of choice
Instructions
- Start the cookies by mixing the flour, baking soda, salt, and cinnamon in a small bowl. Set this aside.
- Cream the butter and brown sugar together until they are light and creamy, this will take about 2-3 minutes. Add the eggs and vanilla and mix these only to combine.
- Next in is the flour mixture, again, only mix to combine. Last is the muesli and raisins. Add them in and mix to combine.
- Cover the batter with plastic wrap and place in the fridge for at least 1 hour or up to 24 hours.
- Preheat the oven to 350 degrees, then scoop the cookies onto a parchment-lined baking pan.
- Bake for 10-12 minutes and remove the cookies. Cool on a cooling rack.
Did you make this recipe? Let me know!