If you love muesli – and I certainly am obsessed – then you’ll understand why the tasty ‘cereal’ is the perfect addition to a cookie. The oats, nuts, seeds, and dried fruit make these homemade muesli cookies mouthwateringly delicious and difficult to resist.
It’s been more than five years since I discovered the deliciousness of muesli – on our honeymoon to France. And I’m still so surprised how expensive it is here in the US to buy. What you can get outside the US for $3-4 costs $6-10 for far less quantity!
It’s because of these crazy prices, that I just make my own muesli whenever the desire comes about. Muesli is a yummy combination of oats, nuts, seeds, and fruits. The best part is that you can use whatever you want or have on hand – a great way to finish up those lingering items in your pantry.
The recipe below assumes you’re making your own muesli, so the cereal ingredients are actually just built into the cookie ingredients. If you already have some made or bought it, however, I’ve made a note what to leave out and how much of your cereal to add.
The idea for these muesli cookies actually came from these peanut butter granola cookies – one of my favorite cookie recipes. I typically think of chocolate chips and nuts as the go -to for delicious cookies. Then oats per chance but why not use more cereal in cookies.
And if you’ve known me for any length of time, you know I’m not talking about all those processed cereals (excluding cinnamon toast crunch of course). It’s the granola and muesli we keep in our cupboard for breakfast!
Homemade vs. Store-Bought Muesli
I love me some good store-bought muesli. Even Post makes an inexpensive muesli I’ve bought in Canada before that I just loved. But the muesli here just isn’t that great – so it’s definitely not worth the cost.
So we’re back to homemade muesli! The one thing I do LOVE about making it ourselves is that it’s a tasty way to finish off nuts, seeds, and dried fruit in the cupboards. I’m don’t think I’ve ever made the same mix twice and I am a-okay with it!
Can You Freeze Cookies?
So. If you love making cookies but can’t (or don’t want to) eat them all within a week or so, you absolutely should freeze them.
My mom used to freeze cookies so all of us kids wouldn’t eat them before they cooled. Now we all prefer our chocolate chip cookies frozen (I actually really don’t like melty chocolate)!
Just put your cookies in a sealed container and you’re good to go. When you’re ready, you can just pull them out and put them on a plate to “defrost” for 20 or so minutes.
Or my husband likes to just put them into the toaster oven to warm (I haven’t converted him to the dark (frozen) side yet)!
- 2 ½ cups all-purpose flour
- ½ cup old fashioned rolled oats*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter softened
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup sliced almonds*
- ⅓ cup chopped dried apricots*
- ⅓ cup roasted hazelnuts* roughly chopped
- ⅓ cup roasted pumpkin seeds*
- ⅓ cup golden raisins*
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Add the flour, oats, baking soda and salt to a medium bowl and stir to combine. Set aside.
- Place the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Mix on low and then bring to medium-high. Mix for 2 minutes, until combined and no longer crumbly. Mix in the eggs and then the vanilla. Scrape the sides of the bowl as needed.
- Add the dry ingredients with the mixer on low. Increase to medium and mix just until all ingredients are combined. Mix the almonds, apricots, hazelnuts, pumpkin seeds and raisins into the cookie dough.
- Roll the cookies into balls, about the size of a walnut. Place 12 to a cookie sheet and bake for 12 minutes, until the edges are browned and the centers are baked through. Let cool on the cookie sheet for 2 to 3 minutes before transferring to a cooling rack to cool completely.