Trail Mix Cookies

Recipe

Trail Mix Cookies

The perfect comfort cookie...crispy on the edges, chewy on the inside and full of nuts and dried cranberries. The buttery, brown-sugar flavor feels like a bear hug from your favorite person. P.S. Trail Mix Cookies make a delicious treat to take on a hiking or camping trip.

Recipe

Ingredients

    1 cup (88g) old-fashioned rolled oats

    ½ cup (80g) whole-wheat flour

    ¼ cup (38g) all-purpose flour

    ½ teaspoon salt

    ½ teaspoon cinnamon

    ¼ teaspoon baking soda

    5 tablespoons (72g) salted butter, melted and cooled

    1 large egg

    2 teaspoons vanilla extract

    1 cup packed (200 g) dark brown sugar

    ½ cup (66g) dried cranberries

    ½ cup (72g) toasted salted pumpkin seeds

    ¼ cup (40g) toasted sunflower seeds

    ¼ cup (44g) salted dry roasted almonds, chopped coarse

    ¼ cup (52g) semisweet chocolate chips, Guittard Extra Dark Chocolate Chips, or white chocolate chips

    Yield: 24 cookies

    Prep Time: 10 minutes

    Bake Time: 11-16 minutes

    Total Time: 21-26 minutes

    Type of Recipe:
    Drop Cookies

     

    Instructions

    1. Adjust oven rack to middle position and preheat oven to 350°F. Cover cookie sheets with Silpat mats (can use parchment paper but the Silpat will keep the cookies from spreading too much). Set aside.
    2. Whisk oats, whole-wheat flour, all-purpose flour, salt, cinnamon, and baking soda together in a small bowl.
    3. Whisk melted butter, egg, and vanilla together in a large bowl.
    4. Stir in brown sugar until smooth, smearing any remaining clumps of sugar against side of bowl.
    5. Stir in oat mixture until just combined, then stir in cranberries, pumpkin seeds, sunflower seeds, almonds and chocolate chips.
    6. Working with 1 heaping tablespoon (33-34g each) dough at a time, roll into balls and space them 2 inches apart on prepared sheets.
    7. Bake, one sheet at a time, until edges are set and beginning to brown but centers are soft and puffy (cookies will look raw between cracks and seem underdone), 11-16 minutes, rotating sheet halfway through baking. I bake mine for 6 minutes, rotate the sheet and bake another 5½ minutes. DO NOT OVERBAKE!
    8. Let cookies cool on baking sheet for 10 minutes.
    9. Serve warm (so yummy) or transfer to wire rack and let cool completely.

     

    Recipe Notes

    1. Roasting Frozen Nuts or Seeds in the Microwave: Place frozen nuts or seeds on a microwave safe plate and microwave on high for 1 minute. Stir and microwave for another minute. Stir and microwave for 30 seconds. Stir and let cool completely before adding to the recipe.
    2. Light vs. Dark Brown Sugar. You can use either light or dark brown sugar. I prefer the dark brown sugar.
    3. Mix-ins. Use any mix of nuts, seeds, or dried fruit that you have on hand, just keep the amounts and proportions equivalent to those shown here. (I’ve been known to use M&Ms instead of chocolate chips.)

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