Preheat your oven to 375 degrees F.

In a large stand mixer, cream together the butter and sugar for 2-3 minutes until fluffy. Add the eggs one at a time, scraping down the sides in between additions. Add the vanilla and mix to combine.

In a large bowl, combine the flour, Kellogg’s Origins Muesli, baking soda, baking powder and salt. Mix everything together. Add the dry ingredients into the wet ingredients in 2 batches and mix on a low speed.

Add the chocolate chips, dried cranberries and dried apricot pieces and mix for a few seconds until just incorporated.

Using a 1.5-inch cookie scoop, place 12 balls of dough onto a parchment or sil-pat lined baking sheet.

Transfer the baking sheet into the oven and bake for 12-14 minutes depending on how chewy you want your cookies. 12 minutes will result in a chewier cookie (my preference), 14 minutes will result in a slightly crunchier cookie.

Remove the cookies from the oven once they are baked and let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack.

Serve as needed.