These Muesli Cookies are an extension of my Oat & Raisin Cookies, which I’ve been baking throughout Lent. However, the original oat cookie recipe came from a Rachel Allen cookbook and is a recipe that I’ve been baking since I was in secondary school. Over the years I’ve increased the ratio of oats to sugar and I’ve experimented by adding chocolate chips, dried fruits and now swapping oats from muesli.
I made these Muesli Cookies for a cake sale which raised €89 for The Daisy Garland, a charity that supports families living with drug-resistant epilepsy. The muesli I used is a homemade blend of oats and LOTS of seeds – pumpkin seeds, sunflower seeds and Chia seeds.
Hope you enjoy 🌼
75g caster sugar
75g soft light brown sugar
1 egg, beaten
1 tsp vanilla essence
1 tbsp water
100g self-raising flour
Pinch of salt
A handful of raisins
Preheat the oven to 180C.
Cream the butter and sugars together until light and fluffy.
Beat in the egg and vanilla.
Stir in the muesli, flour, salt and raisins to form a thick and sticky dough.
Roll the dough into walnut-sized pieced, place onto a baking tray and flatten to a circular shape. A typical baking tray will hold 8 cookies. This recipe makes 16.
Bake in the preheated oven for 15-20 minutes. Allow to cool on the baking tray for a few minutes before moving to a wire rack to cool completely.
These cookies keep for 4-5 days when stored in an airtight container.