I’m continuing on the healthy path for one more post. I’ve been wanting to make these cookies since I saw them in Dorie Greenspans “Baking” cookbook a couple of years ago, but never got around to it before now. And I’m so glad I finally made them! They are surprisingly good and will definitely be on my regular rotation of cookies. They are the right mix between chewy and soft and sweet and substantial and filling. I think I will try different mixes of dried fruits and nuts, I imagine dried cranberries would be awesome. Hope you will like them as much as I do.
One of my favourite bloggers, The Brown Eyed Baker, adapted them on her blog last January and I wanted to go with her recipe. But then I started making them and before I knew it I had adapted the recipe even more. I often tweak recipes when I convert them from cups/ounces to grams and millilitres, but this time I discovered I didn’t have everything needed and I was too lazy to go to the store. So this is my version below.
Muesli is a Swiss invention (read about it here), and seeing that I live in Switzerland I should make an effort to make more Swiss recipes for my blog. I’ll do my best, and I start right now.
210 grams butter, at room temperature
150 grams light brown sugar
300 grams muesli, without raisins or nuts
140 grams flour
15 grams wheat germ
100 grams raisins
75 grams mixed nuts (or nuts of your choice), chopped
1 teaspoon salt
Preheat the oven to 190° C.
In a medium or large bowl, mix together the muesli, the raisins, the nuts and the wheat germ.
In the bowl of your stand mixer, beat the butter on low, then add the sugar and continue to beat the two together until creamy. Add the egg and the salt and mix on medium speed until well blended. Reduce the speed to low and add the flour, mixing only until incorporated, then slowly add the muesli mixture. Mix on low until the muesli is incorporated. The dough will be very firm.
Scoop out balls of dough, and roll them between your palms to form a ball, then flatten it out on the parchment paper or silicone mat that lines your cookie sheets. The dough should make about 24 cookies, that’s when you know you have the right size.
Bake the cookies for about 12-15 minutes depending on your oven. They should be golden but still soft. Let the cookies sit on the cookie sheet for a couple of minutes before transferring to a wire rack to cool completely.
I ate one while it was still warm, and with a cup of coffee. Delicious!