Who wouldn’t want to start the morning with a breakfast cookie? The basic recipe for these calls for Kellogg’s Origins Muesli and it’s perfectly delicious. But if you’re looking to get even craftier, you can add in a few tablespoons of the Kellogg’s Origins Granola or Kellogg’s Origins Cereal if you want even more crunch!! Just add in 3-4 tablespoons at the same time you add the chocolate chips.
You can easily make these without the butter if you want! Instead of 1 cup of butter, use ½ cup of date paste + ¼ cup of plain yogurt and you’ll be good to go! Plus that gives these an extra dose of fiber! If you replace the butter, keep an eye on the baking time, as these will only need 10-12 minutes in the oven. Replacing the butter will give the cookie a spongier consistency.
Preheat your oven to 375 degrees F.
In a large stand mixer, cream together the butter and sugar for 2-3 minutes until fluffy. Add the eggs one at a time, scraping down the sides in between additions. Add the vanilla and mix to combine.
In a large bowl, combine the flour, Kellogg’s Origins Muesli, baking soda, baking powder and salt. Mix everything together. Add the dry ingredients into the wet ingredients in 2 batches and mix on a low speed.
Add the chocolate chips, dried cranberries and dried apricot pieces and mix for a few seconds until just incorporated.
Using a 1.5-inch cookie scoop, place 12 balls of dough onto a parchment or sil-pat lined baking sheet.
Transfer the baking sheet into the oven and bake for 12-14 minutes depending on how chewy you want your cookies. 12 minutes will result in a chewier cookie (my preference), 14 minutes will result in a slightly crunchier cookie.
Remove the cookies from the oven once they are baked and let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
Serve as needed.