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 are healthy oatmeal chocolate chip cookies and 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. 
Breakfast Cookies
Ingredients
- 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
- ¼ cup dried cranberries
- ¼ cup chopped dried apricots
Instructions
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I have one batch in the oven and can't wait to take a bite!!! Can we scoop & freeze the cookies to bake fresh when needed??
these are so good, and since they are called “breakfast cookies” it’s ok to eat them all.... right?
These are AMAZING! Love this recipe! Great for over a week in a plastic container. Still moist and chewy.
Oh my gosh! Made these tonight for a Monday night treat and WOW! Couldn’t find the Kellogg’s muesli but made do with another brand. I knew there was a reason that breakfast was always my favorite meal! Thank you, Gaby!
I really want to make these but can't find th musellix anywhere! I picked up a boxed variety at the store. Do you think that will do? Can you suggest another brand/type?
any brand of Muesli will work!!
2 cups of sugar sounds like a lot, considering that there is dried fruit and chocolate chips in recipe. I also could not find the muslei so I bought muslei cereal. That has sugar in it too. Any thoughts on how much that I could decrease sugar amount?
yes but it makes quite a bit of cookies! I haven't used muslei cereal - just the kind I linked to in the recipe so I'm not sure what would happen if you decrease the sugar by a lot!
I just made a batch but not sure what went wrong. They turned out to be too salty. The only ingredient that I changed was the butter to margarine because my daughter has milk allergy. Could the margarine be too salty for this recipe? I need to try this again, minus the salt.
it could absolutely be the margarine!! If you leave out the salt next time you'll be good to go!