TRAIL MIX COOKIES

5 from 1 vote

Truth be told, I was never a fan of trail mix unless I made my own. If you're going to eat trail mix, trust me, these cookies are it so from now on, if I’m to eat trail mix, it’s going to be in cookie form. Use whatever nuts, seeds and dried fruit you have on hand. I mix it up but have listed combinations I commonly use when making these cookies.

Prep Time10

Cook Time25

Total Time35

Course: Baking

Servings: cookies

Calories: 291kcal

Author: Lovoni

Ingredients

US Customary - Metric

1 1/2 cups nuts and seeds, preferably raw hazelnuts, cashews and pepitas or almonds, pecans and sunflower seeds
1/2 cup old fashioned oats rolled oats
1 large egg
1/4 cup melted butter
1/4 cup dark brown sugar packed
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Pinch sea salt, preferably Maldon flaked salt
1 cup assorted dried fruit, chopped if the fruit is large such as apricots, figs and dates I used cranberries, apricots, golden raisins
3/4 cup semi-sweet chocolate chips milk or white chocolate are also good
1/2 cup all-purpose flour

Instructions

Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (180°C) or 25° lower temp if your oven is fan-forced. Line two baking sheets with parchment paper. Spread the nuts, seeds and oats on one of the baking sheets. Cook, stirring once during cooking, until the nuts and oats are golden-brown; let cool for at least 15 minutes.
In a large bowl, mix together the egg, butter, both sugars, vanilla, baking soda and a pinch of salt. Add the cooled nut mixture. Add the dried fruit mixture, the chocolate chips and the flour. Stir until everything is combined. The mixture will look like there’s too many nuts and fruit but trust me, it works. At this stage you can cover the bowl really well so it doesn’t absorb any fridge odors, and chill it for 2 hours or up 3 days (obviously if you’re going to do this you are not going to preheat your oven until you are ready to bake the cookies). I don’t chill the mixture; I mix the dough and then bake the cookies immediately.
Using a standard ice cream scoop (#16), scoop 6 cookies onto each baking sheet leaving room between them to spread. The cookies are quite large so you could use a smaller scoop for 14 to 16 cookies. Carefully flatten the top of each cookie to about 2 1/2-inch diameter. Sprinkle with a little salt. Bake in the preheated oven for 12 to 15 minutes until golden-brown. Let the cookies cool on the baking sheets before removing to an air-tight jar. The cookies will keep for one week as long as they’re sealed. Makes 12 cookies.

Nutrition