Breakfast Cookies | Muesli Cookies
100g Brown Sugar
90g Butter (Melted)
1 cup Wheat Flour
1 cup Muesli (Any type)
1teaspoon Baking Powder
A pinch of Salt
1 teaspoon Cinnamon Powder
1/2 cup Raisins or dried Cranberries
1 teaspoon Vanilla extract (Optional)
Preheat the oven to 180° C.
In a large bowl add egg, sugar, and butter. Whisk for a minute.
Add in the flour, muesli, baking powder, salt, cinnamon, raisins, stir until well combined.
Using a scoop that holds approximately 2 tablespoons of dough, scoop the mixture onto a baking sheet lined with parchment paper, leaving about 2-3 inches between each cookie.
(Flatten each cookie slightly with the back of the spoon or leave it as it is)
Bake the cookies for 10 to 12 minutes, or until the edges begin to darken slightly.
Let it cool on the baking sheet for 4 to 5 minutes.
Store in an airtight container for several days or freeze for more extended storage.