Malted Muesli Cookies

Photo by Tempest R.
Adapted from wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

Adapted from wsj.com

Ingredients

  • 1

    cup rolled oats

  • 1 1/3

    cups all-purpose flour

  • 3/4

    cup plus 2 tablespoons whole wheat flour

  • 1/4

    cup plus 1 tablespoon malted barley flour (aka diastatic malt powder, available at kingarthurflour.com )

  • 1

    tablespoon baking powder

  • 1 1/2

    teaspoons salt

  • 1/4

    teaspoon ground cinnamon

  • 1

    pound unsalted butter, at room temperature

  • 1/2

    cup light brown sugar

  • 1/2

    cup dark brown sugar

  • 1/4

    cup honey

  • 3

    large eggs

  • 3/4

    cup plus 2 tablespoons dried black currants

Directions

Preheat oven to 400 degrees. Spread oats on a sheet tray and toast until aromatic and slightly browned, 10-14 minutes. Cool completely. While oats are toasting, combine flours with baking powder, salt and cinnamon and set aside. In a stand mixer at medium-high speed, cream butter, brown sugars and honey until fluffy, 3-5 minutes. Add eggs, one at a time, and beat until well blended. Mix in flour mixture until completely incorporated. Add toasted oats and currants and mix at low speed until evenly distributed throughout the batter. On a lightly floured surface, divide batter into four balls. Roll balls back and forth into logs about 16 inches long and 2 inches in diameter. Refrigerate 1 hour or roll in flour, wrap individually in plastic or parchment, and freeze for later use. Preheat oven to 365 degrees. Cut logs into pieces 1⅓-inches thick, and place 2 inches apart on a baking sheet lined with parchment. Bake 12-16 minutes, depending on how dark you like your cookies. Cool on a rack. Repeat with remaining dough.

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