If you don’t have time to make breakfast; two of these cookies and a strong cup of coffee will set you up!
First make your own favourite breakfast muesli.
My muesli is different every time. Today I toasted oats, pumpkin seeds, flax seeds sunflower seeds, poppy seeds, quinoa, raisins and dried blueberries. Everything except the fruit goes into a large baking pan with a dash of oil.
Bake on low until toasted. At the end of the baking period I add the dried fruit and a swirl of honey. Then toss together. Bake 4 more minutes.
Cream together: 2 sticks of soft butter with 1 cup of brown sugar.
Then add 2 room temperature eggs and 2 tsp of vanilla.
Blend in: 3 cups of muesli and 1 and 1/2 cups of AP flour. ( I used Janie’s Mill organic Red Fife) plus an extra 1/2 cup of raisins.
Scoop even sized balls of dough and roll with wet hands. Flatten with wet fork.
Bake at 375 for 15- 20 minutes. Until slightly brown around the edges.
Cool on rack.
Have a lovely day! I know this is a short post today but I really wanted to remind you about these cookies. We used to make them by the hundred when the woofers and farm cadets were here. Do you remember?