If you ask me, there’s no better way to start the day than with some breakfast cookies!!
Think about it, breakfast cookies are everything you’d put into a Muesli bowl plus a few extra add ins – which basically means that breakfast cookies need to be a regular occurrence in all of our homes! Plus you can make them ahead of time so breakfast is ready the second you’re hungry! Pour yourself some coffee and done.
By now you all are aware of my Muesli love affair. The warmed Muesli with blueberry compote has been on repeat for weeks but here’s the deal… sometimes I need something in 2 seconds flat as I head out to meetings or a shoot and that’s when the breakfast cookie comes in. It’s loaded with fiber from the Kellogg’s Origins Muesli and I make them a few dozen at a time and then keep them stocked in the freezer. Just pop them out and either eat them frozen (my personal favorite way to enjoy these) or warm them up for a hot second if that’s more your speed. You can use either flavor of the Kellogg’s Origins Muesli for these – the Apricot Cashew Coconut with Raisins and Almonds is going to give you a little more of a tropical flair thanks to the coconut – and the Raisin Apricot Cranberry with Pumpkin Seeds is going to give you a little more of a European flair! At least that’s what Omi says and her word goes!! Happy baking.
- 1 cup unsalted butter at room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- 2 cups Kellogg’s Origins Muesli either flavor
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ¼ cup semi sweet chocolate chips
- 1/4 cup dried cranberries
- 1/4 cup chopped dried apricots
- Preheat your oven to 375 degrees F.
- In a large stand mixer, cream together the butter and sugar for 2-3 minutes until fluffy. Add the eggs one at a time, scraping down the sides in between additions. Add the vanilla and mix to combine.
- In a large bowl, combine the flour, Kellogg’s Origins Muesli, baking soda, baking powder and salt. Mix everything together. Add the dry ingredients into the wet ingredients in 2 batches and mix on a low speed.
- Add the chocolate chips, dried cranberries and dried apricot pieces and mix for a few seconds until just incorporated.
- Using a 1.5-inch cookie scoop, place 12 balls of dough onto a parchment or sil-pat lined baking sheet.
- Transfer the baking sheet into the oven and bake for 12-14 minutes depending on how chewy you want your cookies. 12 minutes will result in a chewier cookie (my preference), 14 minutes will result in a slightly crunchier cookie.
- Remove the cookies from the oven once they are baked and let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Serve as needed.