Muesli & cranberries cookie

Moisture management

Muesli & cranberries cookie

Ingredion Ingredients Used: QUIK TEX 3331 - 12180303 NATIONAL 78-0148 - 06842302

Oat meal cookies with raisins and cranberries on light gray background and blue napkin. Health breakfast or snack concept



Ingredient Amount % as is
Part A:
Flour, wheat 30.00
QUIK Tex 3331 Starch 1.70
NATIONAL 78-0148 Starch 1.70
Salt 0.34
Dextrose 0.34
Part B:
High fructose syrup, 42 20.20
Butter, unsalted 16.85
Sugar, brown, light 9.45
Vanilla extract 0.35
Lecithin, soy 0.07
Part C:
Egg, whole 5.00
Part D:
Water 3.38
Sodium bicarbonate 0.27
Part E:
Muesli 6.70
Cranberries, dried 3.65


  1. Blend all ingredients in Part A.
  2. Dissolve sodium bicarbonate in water from Part D.
  3. Mix ingredients in Part B at low speed for 1 minute.
  4. Increase to high speed and mix for 4-6 minutes.
  5. Add egg slowly. Mix at low speed for 1 minute.
  6. Add dry ingredients from Step 1.
  7. Slowly add sodium bicarbonate solution and continue mixing for another 1 minute.
  8. Add muesli and cranberries from Part E.
  9. Refrigerate dough for 40 minutes.
  10. Scale to 10g per piece and flatten with spatula.
  11. Bake at 210°C (top heat) and 180°C (bottom heat) for 10-11 minutes.
  12. Cool, pack and seal.


Moisture content of the cookie is approximately 10-12%.

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