Trail Mix Cookies
Recipe: #24957
September 29, 2016
Categories: Desserts, Cookies, Dropped, Christmas, Oven Bake Vegetarian, Kid's Lunches, Flour, Sugar, Butter/Margarine, Kosher Dairy, more
"Recipe source: Bon Appetit (September 2009) Included directions for frozen dough and also using the unfrozen dough"
Ingredients
Nutritional
- Serving Size: 1 (70.3 g)
- Calories 233.9
- Total Fat - 13.4 g
- Saturated Fat - 6.5 g
- Cholesterol - 39.3 mg
- Sodium - 293.3 mg
- Total Carbohydrate - 26.7 g
- Dietary Fiber - 0.8 g
- Sugars - 14.8 g
- Protein - 3.7 g
- Calcium - 18.7 mg
- Iron - 0.7 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line 3 baking sheets with parchment paper.
Step 2
In a bowl combine first six ingredients (-cinnamon).
Step 3
Using an electric mixer beat the butter with both sugars until fluffy. Add eggs and vanilla; beat until fluffy (a minute or two). Reduce speed to low and beat in flour mixture until combined. Fold in oats and coconut. Stir in trail mix.
Step 4
Using a 2-inch diameter ice cream scoop drop dough onto sheets, spacing 2 inches apart.
Step 5
***Do ahead: for ready to bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.
Step 6
Preheat oven to 350 degrees F. For freshly made cookie dough bake for 12-15 minutes.
Step 7
For frozen dough arrange on cookie sheets 2 inches apart and bake until golden brown -14-16 minutes.
Step 8
Transfer to racks to cool.
Tips
No special items needed.