Multigrain Cookies Recipe

Flour & Grain Base: 
• SwissBake® T55 Flour – 875g 
• SwissBake® Multskorn Brot Mix – 125g 
• Baking Powder – 4 g 
• Salt – 5 g 

For Creaming & Binding: 
• Unsalted Butter – 165 g 
• Brown Sugar – 335 g 
• Granulated Sugar – 165 g 
• Whole Eggs – 165 g 
• Vanilla Extract – 20 g 

Whisk together all-purpose flour, Multskorn Brot Mix 20, baking powder, and salt. In a mixer with paddle attachment, cream butter and sugars for 3–4 minutes until pale and fluffy. Add eggs one at a time, mixing well after each. Add vanilla extract & mix until combined. Add dry ingredients all at once and mix on low just until dough forms. Avoid overmixing. Wrap and chill for minimum 2 hours (ideally 12–24 hours). Preheat desk oven to 175°C. Portion dough into 40g to 50g balls. Place on lined trays with 5–7 cm spacing. Bake 12–15 minutes until edges are golden and centers soft. Cool 5 minutes on tray, then transfer to wire racks.