Muesli Cookies

• 3/4 cups Pecans
• 1 stick Unsalted Butter, Room Temperature
• 1/2 cups Brown Sugar, Packed
• 1/2 cups Sugar
• 1 Extra Large Egg
• 1-1/2 teaspoon Pure Vanilla Extract
• 3/4 cups Flour (unbleached Or All-purpose)
• 1/2 teaspoons Baking Powder
• 1 teaspoon Cinnamon (I Use Heaping)
• 1/2 teaspoons Kosher Salt
• 3 cups Muesli
• 3/4 cups Raisins
• 3/4 cups Cinnamon Chips
• 1/2 cups Butterscotch Chips (optional)

1. Preheat oven to 350 F. Place pecans on a small baking sheet and bake 5 minutes or until lightly toasted. Watch carefully so they do not burn. Remove from oven and set pan on a rack, allow pecans to cool and then chop coarsely. Set aside.
2. In a large bowl using a mixer beat butter, brown sugar and white sugar on medium high speed until light and fluffy. Add egg and vanilla and mix thoroughly. Set aside.
3. Sift flour, baking powder, cinnamon, and salt together into a medium bowl. With mixer on low, slowly add dry ingredients into the butter mixture. Mix well. Add Muesli, raisins and pecans and mix until combined.
4. Stir in cinnamon chips and butterscotch chips, if using.
5. Using a small ice-cream scoop drop 2 inch mounds of dough onto greased baking sheets placing them about 2 inches apart. Bake 12 to 15 minutes until lightly browned. Transfer cookies to a baking rack and cool completely.
6. I bake until cookies are just slightly golden on the edges. They may look a little soft but will set as they cool. The recipe makes approximately 36 cookies and is easily doubled.

pecans, butter, brown sugar, sugar, egg, vanilla, flour, baking powder, cinnamon, kosher salt, raisins, cinnamon chips, butterscotch chips

Taken from tastykitchen.com/recipes/desserts/muesli-cookies/ (may not work)