I find it funny and awesome that Target will clearance product just because they decide to change the packaging. Hence the awesomeness of me snagging quite a few boxes of their Simply Balanced Granola Cereal. I had all intentions of eating the several boxes of muesli, leaving my daughter the berry blend granola. But… it didn’t happen as planned. There was no way we could eat all of the cereal I had bought before they expired.
I didn’t want this healthy cereal to go to waste, so I thought about other ways to use it besides floating in milk. One idea that I thought about was oatmeal cookies – with a twist. I went online and started looking at muesli and granola cookies, but most of the recipes were for making them from scratch with ingredients I don’t normally stock. I finally found a few recipes that were closer to what I was looking for. My first attempt, while they tasted good, didn’t look so hot. They spread out and were as hard as rocks within 24 hours. I called my cooking adviser – my dad – and asked him what went wrong. He said there was way too much butter and no acid to make them rise… aka baking powder. So, I took my dad’s suggestions and made a ton of adjustments to the recipe. Basically, I had to make up my own recipe and hope for the best because that first batch was a flop and a waste of good ingredients.
Take 2. A few days after I baked the first batch, my daughter asked me where the rock-cookies went. She had been eating them in spite of the danger to her teeth. I told her that I threw them in the garbage because she had eaten all of them that were edible. She asked if I could make more, so I did. This time they turned out perfect. I was so excited that I called my dad as soon as I ate one. I told him that he was a mad genius and the cookies turned out awesome with his suggestions.
Muesli Granola Cookies
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1/4 cup light brown sugar
1 large egg
1/8-1/4 cup water
1/4 teaspoon honey (a drop)
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon (optional)
2 cups muesli/granola cereal
-Using the paddle attachment of your Kitchenaid, cream butter and sugars together, until light and fluffy. Add egg, water, and vanilla and mix until combined. In a medium bowl, sift flour, baking soda, baking powder, salt, nutmeg, and cinnamon together. On low speed, add dry ingredients until just combined. Stir in cereal.
-Place cookie dough in refrigerator. While dough is chilling, preheat oven to 350°F. Using a 2 teaspoon scoop, place rounded scoops onto a parchment lined baking sheet. (Will fit 20 cookies on one full sized sheetpan.) You can chill the dough on pan in fridge again, if desired. Bake for 9:99-11:11 minutes. (Take out of oven before lightly browned and may still appear undercooked.) Cool on cookie sheet for 10 minutes (will continue to cook without browning). Then fully cool by sliding parchment with cookies onto cooling rack.
-Makes ~70 (2 tsp.) cookies. Will use 4 baking sheet pans.
A few side notes about the recipe. Honey…you can omit if you want. I just put it in there because I saw it in so many of the healthier recipes. I figured a drop couldn’t hurt. Cinnamon…I don’t care for cinnamon and there is already some in the cereal anyway, so I omitted it. Granola/muesli…I used 1/2 cup of the berry blend granola and 1 1/2 cups of the muesli. As long as you have a total of 2 cups, I don’t think the amounts matter. (btw…I probably used half of a 15 oz. box.) The cooking time…pure laziness. I only want to press “Timer” and one other button. You can start at 9 minutes, if that makes you feel better, and watch it from there. Every oven is different…I don’t understand why, but they are. The scoop…mine is a 2 teaspoon scoop made by Oxo. It looks like a miniature ice cream scoop. I love love love using it for making cookies, especially chocolate chip. It is easy to use and you have uniform cookies. Also, They don’t spread into each other. Chilling the dough…I find that chilling the dough and pan helps mine stay thicker and not spread so much. Again, always optional. Enjoy.