Blueberry Lemon Muesli Cookies

The perfect lemony sweet cookies for late winter, Easter, spring, or anytime really. They're hard to resist, and we'll be keeping a jar full of these on our counter for after breakfast/lunch/dinner "snacks."
Here's how you can make them:
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4oz unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
3 cups Seven Sundays Blueberry Chia Buckwheat Muesli
  1. Preheat oven to 350 degrees, adjust oven racks to middle position and line baking sheet with parchment paper.
  2. Whisk the flour, baking powder and salt in small bowl and set aside.
  3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time and then mix in the vanilla and lemon extract. 
  5. Stir in the flour mixture with a wooden spoon or large rubber spatula, then stir in the oats. 
  6. Using 2 heaping tablespoons per cookie, roll the dough into balls and place them on a cookie sheet spacing them at least 2 inches apart. 
  7. Bake until the cookie edges are just turning golden brown but the middles are still pale, about 10-12 minutes.
  8. Cool the cookies on baking sheet and then transfer to a wire rack.

Just another great way to enjoy your muesli! Perfect for when you grab a 2lb bag at Midwest Costco locations.

 

 

 




Seven Sundays
Seven Sundays

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