Breakfast Cookies
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup unsalted butter, at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 cup all-purpose flour
  • 2 cup kellogg's origins muesli, either flavor
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ¼ cup semi-sweet chocolate chips
  • 1/3 cup dried cranberries
  • 1/3 cup chopped dried apricots
Directions
  1. Preheat your oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Add the chocolate chips, dried cranberries and dried apricot pieces and mix for a few seconds until just incorporated.
  5. Using a 1.5-inch cookie scoop, place 12 balls of dough onto a parchment or sil-pat lined baking sheet.