I didn't really use trail mix in these cookies, but I might as well have. They've got oatmeal, coconut, almonds, white chocolate chips and dried berries. How did I come about them? I free-styled a recipe I found for oatmeal cookies and added a whole bunch of different things to it. You can feel free to free-style this recipe yourself using any nuts, dried fruit and other small sweet things you have on hand in your kitchen.
They go perfectly with a glass of cold milk too. Stacking not necessary.
Here's the recipe!
Trail Mix Cookies
makes 2 dozen cookies
- 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup old fashioned oats
- 1/3 cup slivered almonds
- 1/3 cup shredded coconut
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup white chocolate chips
- 1/4 cup dried cranberries and blueberries
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a medium bowl, combine flour, oats, cinnamon, baking powder, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla and egg until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Gently fold in chocolate chips and dried berries.
Drop tablespoons of batter onto prepared baking sheet and press down lightly to flatten.
Place into oven and bake until edges are golden brown but center is still moist, about 7-8 minutes.
Remove from oven and cool on a wire rack.