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Home » Recipes » Chocolate Chip Muesli Cookies
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Chocolate Chip Muesli Cookies

Chocolate Chip Muesli Cookies

Directions

Heat oven to 375°F. Sift flour, baking soda, and salt together and set aside. Blend butter, sugar, and vanilla. Beat in egg. Add flour mixture and mix. Stir in Muesli and chocolate chips. Drop by teaspoons on lightly greased cookie sheet. Bake at 375°F for 10-12 minutes.

Makes 24 cookies.

Chocolate Chip Muesli Cookies

Rating

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Products Used in this Recipe

Gluten Free
Baking Soda

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Baking Aids
Brown Sugar

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MONTHLY SPECIALS
Whole Wheat Flour

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Heart Health Month
Old Country Style Muesli

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Ratings & Comments (13)

5 Stars  85%  11
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 15%  2

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13 Reviews

Write A Review »

*****
Brooks September 24, 2012
I love this recipe for the variety of ingredients in the Muesli. The complexity is terrific over traditional cookies. I drop out the chocolate chips and add in a lot more of the muesli for more emphasis on the Muesli and less on the sugar and butter.
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Rebecca April 1, 2013
I did this recipe exactly, and got a hot mess of melted cookie dough. They did not keep their shape (I'm guessing not enough flour??) and were pretty much inedible due to edges all running together and burning. What a waste. Maybe there is a typo here or something?
*****
Bob's Red Mill April 2, 2013
When cookies spread too far during baking the culprit is often the fat. Either the fat is too warm when creamed with the sugar or the fat/sugar mixture has mixed for too long, incorporating too much air and softening the fat. Use fat that is soft yet solid and do not overmix.
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Ariana Hunt May 28, 2013
This recipe does not have enough flour. The cookies were thin and burnt. I would just use the Quaker oats oatmeal cookie recipe and substitute in the muesli! Too bad I wasted a whole bag of choc chips!
*****
Bob's Red Mill May 28, 2013
Thin cookies usually indicate over-creaming of the butter and sugar. Keep an eye on how long the butter and sugar mix. Baking times are guidelines and rarely absolute. When baking any type of item, it is best to check for doneness often to avoid overbaking.
*****
LoloMama July 3, 2013
These were great! I actually made the recipe without the butter--just unintentionally left it out. My cookies baked well, taste great, and are quite moist and chewy. I'm not sure how to store them, they're so moist. They just stick together when stacked. Still, we love them!
*****
Tiari October 11, 2013
I made this nearly exact to recipe except using vegetable shortening baking sticks instead of butter/margarine (but in same proportion). These cookies came out SO GOOD! I was surprised at how yummy they were, chewy but awesome texture with the muesli. Definitely making again!
*****
Shannon December 14, 2013
These are the best cookies I have ever made. I made them for my brother for his birthday. I made a 2nd batch and added more raisins and left out the chocolate chips. I have a family of cookie lovers & everyone thinks these are Awesome!
*****
Dawn January 12, 2014
I loved the texture of the muesli in the cookie and will definitely make these again. The ingredients (muesli, whole wheat flour) even let me fake myself into thinking these are healthy cookies, LOL!
*****
Adrienne Boswell February 2, 2014
I made these with Trader Joe's Blueberry Muesli, and regular flour. I added 1/4 teaspoon of mace, and a teaspoon of cinnamon. These cookies were moist in the inside, crisp on the outside, and just delicious!
*****
Jamie February 12, 2014
Swap the quantities of flour and muesli in these and they'll come out perfectly! First time I made them they were flat and burned. Second time I flip-flopped and they were fantastic!
*****
Cookie Mom June 10, 2014
I made these cookies on a whim when I was looking for an alternative to chocolate chip cookies. My family loves them. These will be the ONLY Chocolate chip cookies I make from now on. They are yummy and oh so healthy as well.
*****
Janice August 26, 2014
Love these cookies. I switch out the chocolate chips for cinnamon and they are amazing. Great recipe to make with the kids. I bake on parchment paper and just slide onto a cooling rack because they are soft when you first take them out of the oven.

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