Muesli Cookies

14 ingredients
6 steps

Ingredients

  • 3/4 cups Pecans
  • 1 stick Unsalted Butter, Room Temperature
  • 1/2 cups Brown Sugar, Packed
  • 1/2 cups Sugar
  • 1 Extra Large Egg
  • 1-1/2 teaspoon Pure Vanilla Extract
  • 3/4 cups Flour (unbleached Or All-purpose)
  • 1/2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon (I Use Heaping)
  • 1/2 teaspoons Kosher Salt
  • 3 cups Muesli
  • 3/4 cups Raisins
  • 3/4 cups Cinnamon Chips
  • 1/2 cups Butterscotch Chips (optional)

Directions

  1. 1
    Preheat oven to 350 F. Place pecans on a small baking sheet and bake 5 minutes or until lightly toasted. Watch carefully so they do not burn. Remove from oven and set pan on a rack, allow pecans to cool and then chop coarsely. Set aside.
  2. 2
    In a large bowl using a mixer beat butter, brown sugar and white sugar on medium high speed until light and fluffy. Add egg and vanilla and mix thoroughly. Set aside.
  3. 3
    Sift flour, baking powder, cinnamon, and salt together into a medium bowl. With mixer on low, slowly add dry ingredients into the butter mixture. Mix well. Add Muesli, raisins and pecans and mix until combined.
  4. 4
    Stir in cinnamon chips and butterscotch chips, if using.
  5. 5
    Using a small ice-cream scoop drop 2 inch mounds of dough onto greased baking sheets placing them about 2 inches apart. Bake 12 to 15 minutes until lightly browned. Transfer cookies to a baking rack and cool completely.
  6. 6
    I bake until cookies are just slightly golden on the edges. They may look a little soft but will set as they cool. The recipe makes approximately 36 cookies and is easily doubled.

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