MUESLI CHOCOLATE CHIP COOKIES

I buy a number of products made by Bob's Red Mill.  I have never counted the number of products that the company sells but they cover the gamete from flour to cereal to grains and beans.  Bob Moore started his first company milling flour in the 1960s in California.  The current company, located in Oregon, got started in the late 1970's and Bob sold it to his employees when he decided to retire years later.

On one of my grocery trips, I bought a large bag of muesli made by Bob's Red Mill.  I add the muesli to my porridge instead of chia seed or hemp seed to have some variety.  On the back of the package is a recipe for chocolate chip cookies.  I decided to make a double batch as I wanted to bring cookies to work and I can't take all of the cookies and not leave the DH any morsels so a double batch was made.  I used Splenda instead of brown sugar and used a mixture of unbleached flour and multigrain flour.  I also used butter in the recipe.  I made the cookies small in size and they are what I call a two bite cookie.  They are delicious.  

INGREDIENTS:
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup brown sugar or 1/2 cup Splenda
1/2 tsp vanilla extract
1 egg
1 cup Bob's Red Mill Muesli
1 cup chocolate chips

DIRECTIONS:

Heat oven to 375 degrees F.  In a medium size bowl, mix the flour, baking soda, and salt together and set aside.   In a separate bowl blend the butter, sugar and vanilla.  Beat in the egg.  Add the flour mixture and mix.  Add the muesli and chocolate chips.  Combine.  Drop by a teaspoon onto a cookie sheet lined with parchment paper or lightly oiled.  Bake for 10 to 12 minutes.  Makes about 24 cookies.

recipe adapted from the Bob's Red Mill Muesli