Homemade Muesli Cookies

5 from 3 votes

Chewy, wholesome homemade muesli cookies with cranberries, raisins, and walnuts. Quick to make, perfect for breakfast, snacks, or gifting.

Prep Time20

Cook Time15

Total Time35

Course: Cookies

Cuisine: German, American

Servings: - 24 cookies

Calories: 115kcal

Author: Adina

Preheat the oven to 350°F/ 180°C. 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.
½ cup unsalted butter + ½ cup brown sugar
Add ingredients: Add peanut butter and then the egg. Beat everything together for one more minute.
¼ cup crunchy peanut butter + 1 egg
Mix and sift the flour, baking powder, cinnamon, and salt, and stir into the butter mixture.
⅓ cup + 1 tablespoon all-purpose flour + ½ teaspoon baking powder + ½ teaspoon cinnamon + ¼ teaspoon fine sea salt
Add-ins: Add oats, chopped raisins (or cranberries), and chopped walnuts. I chop the raisins and cranberries too (a bit).
1⅔ cup rolled oats + ⅓ cup raisins or cranberries + ⅓ 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.

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.