There is something unmistakably delicious about an oatmeal cookie. It is a classic, after all. The sugar and cinnamon with vanilla and oatmeal, all together in one tasty bite? Yes, please.
Nature Valley recently came out with a line of toasted oats muesli, and I thought it would be fun to try making an oatmeal cookie recipe with their muesli instead. They are definitely different, but still very delicious. I used organic sugars with my muesli, so this cookie can feel good to eat any time of day. Go check it out here for a lil’ discount, get in the kitchen, try these yourself!
Total time: approximately 30-40 minutes
Yield: approximately 25-30 cookies (depending on how big you make them)
Recipe adapted from the brilliant Barefoot Contessa
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1 cup organic granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon sea salt
3 cups Nature Valley Blueberry Muesli
Preheat the oven to 350 degrees F.
Assemble your ingredients!
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the toasted oats muesli and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 13 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Eat and enjoy!