Chewy, wholesome homemade muesli cookies with cranberries, raisins, and walnuts. Quick to make, perfect for breakfast, snacks, or gifting.
These muesli cookies are quick to make, chewy in the center with crisp edges, and packed with wholesome ingredients like peanut butter, cranberries, raisins, and walnuts. My children, especially my son, absolutely love them - and I'll admit, so do I!
They're crunchy from the nuts, sweet and wholesome, and perfectly snackable. But beware: once you taste one, it's hard to stop at just one or two. My tip? Take a couple from the box, then put them away to resist temptation.
If you like these, you might also enjoy Cranberry Oatmeal Walnut Cookies. Or the Peanut Butter Cookies with Peanuts.
Ingredients: 10 | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 22-24 cookies | Difficulty: Easy
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Recipe ingredients
Basic ingredients: Unsalted butter, sugar, egg, all-purpose flour, baking powder, cinnamon, and salt.
Add-ins: Peanut butter, oats, raisins/cranberries, and walnuts. Check out these German Walnut Marzipan Cookies, too.
How to make muesli cookies?
Step #1: Cream the butter and sugar. Brown sugar is slightly grittier than white sugar, so mix for 3-4 minutes until well combined.
Step #2: Add the peanut butter and stir well, then add the egg and beat for another minute.
Step #3: Mix and sift the flour, baking powder, cinnamon, and salt, then fold them into the butter mixture.
Step #4: Add the oats, dried fruit, and walnuts.
Step #5: Drop rounded tablespoons of dough onto a baking sheet and press lightly with a spoon to form circles.
Step #6: Bake for about 15 minutes until lightly golden. Let them rest on the tray for 5 minutes, then transfer to wire racks to cool completely.
Tips
Always use a digital kitchen scale to measure ingredients - cup measurements aren't accurate enough for cookies.
These cookies make a wonderful gift. Wrap them in festive foil or place them in a pretty box. You could even mix them with Candied Ginger Cookies for a colorful cookie gift box.
For extra flavor, try lightly toasting the walnuts before adding them.
Recipe FAQs
Absolutely. Walnuts can be replaced with almonds, pecans, or hazelnuts, and you can swap raisins and cranberries for dried cherries, apricots, or a mix - whatever you like.
Yes, but crunchy peanut butter adds texture and flavor that pairs well with the oats and nuts.
Storage
Store your homemade muesli cookies in an airtight container at room temperature. They'll stay fresh for about a week.
Freeze: If you want to keep them longer, you can freeze them for up to two months - ย thaw at room temperature before serving.
Homemade Muesli Cookies
Equipment
- 2 Baking sheets
- Bowls
Ingredients
- ยฝ cup unsalted butter room temperature, Note 1
- ยฝ cup brown sugar Note 2
- ยผ cup crunchy peanut butter unsweetened, Note 3
- 1 egg
- โ cup + 1 tablespoon all-purpose flour
- ยฝ teaspoon baking powder
- ยฝ teaspoon cinnamon
- ยผ teaspoon fine sea salt
- 1โ cup rolled oats
- โ cup raisins or cranberries or a mixture of the two, Note 4
- โ cup chopped walnuts
Instructions
- Preheat the oven to 350ยฐF/ 180ยฐC. Line a baking sheet with parchment paper.
- Cream butter and sugar. Brown sugar is a bit grittier than white sugar, so the mixture won't be perfectly smooth. Mix for 3-4 minutes to combine as well as possible.ยฝ cup unsalted butter + ยฝ cup brown sugar
- Add ingredients: Add peanut butter and then the egg. Beat everything together for one more minute.ยผ cup crunchy peanut butter + 1 egg
- Mix and sift the flour, baking powder, cinnamon, and salt, and stir into the butter mixture. โ cup + 1 tablespoon all-purpose flour + ยฝ teaspoon baking powder + ยฝ teaspoon cinnamon + ยผ teaspoon fine sea salt
- Add-ins: Add oats, chopped raisins (or cranberries), and chopped walnuts. I chop the raisins and cranberries too (a bit).1โ cup rolled oats + โ cup raisins or cranberries + โ cup chopped walnuts
- Drop rounded tablespoons of the mixture onto the baking sheet and press lightly with a spoon to form circles.
- Bake muesli cookies for about 15 minutes until lightly colored.
- Let the cookies rest on the tray for 5 minutes, then transfer to wire racks to cool completely.
- Store muesli cookies in an airtight container.
Notes
- Measurements: Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
- Sugar: You can also use white sugar or a mixture of the two.
- Peanut butter: Smooth peanut butter works just as well as crunchy. The cookies will be slightly less textured but just as flavorful.
- Dried fruit: If your raisins or cranberries are very large, roughly chop them first. This is especially helpful with cranberries, so the pieces are better distributed and easier to bite into.
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