Trail Mix Cookies

24
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"Recipe source: Bon Appetit (September 2009) Included directions for frozen dough and also using the unfrozen dough"

Original recipe yields 24 servings
OK

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 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 & Variations


No special items needed.

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