Ingredients
Scale
- 1 cup (230g) butter, at room temperature
- 1 cup (200g) brown sugar
- 1/4 cup (50g) sugar
- 2 large eggs, at room temperature
- 1 tbsp. vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 15.5 oz. (450g) müsli (e.g. with rolled oats, fruits, chocolate)
Instructions
- In a large bowl add the soft butter and sugars and beat on high speed until fluffy. Add the eggs and mix on high speed until well combined. Add the vanilla extract and mix. Mix flour, baking powder and salt and mix until just combined. Add the müsli and fold in. The dough will be quite sticky, but that is fine. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat the oven to 350˚F (175°C). Line three baking sheets with baking parchment and set aside. Place small balls of dough (about 1 1/2 tablespoons per cookie) on the baking sheets with enough space inbetween. Bake for 12-15 minutes – the edges should have browned lightly, but the centers should be still bit soft. Take out of the oven and let cool on the baking sheets for 5 minutes and then completely on a wire rack.
Notes
- Tip: Cookies stay fresh in a glass jar loosely covered at room temperature up to 10 days. You can also freeze them – up to three months.