September 29, 2016
Desserts, Cookies, Dropped,
Dairy, Cooking For A Crowd, Freezer (OAMC), Kid Pleaser, Christmas, Entertaining, Electric Mixer, Oven Bake, Vegetarian, Kid's Lunches, Flour, Sugar, Butter/Margarine, Kosher Dairy more
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"Recipe source: Bon Appetit (September 2009)
Included directions for frozen dough and also using the unfrozen dough"
Line 3 baking sheets with parchment paper.
In a bowl combine first six ingredients (-cinnamon).
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.
Using a 2-inch diameter ice cream scoop drop dough onto sheets, spacing 2 inches apart.
***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.
Preheat oven to 350 degrees F. For freshly made cookie dough bake for 12-15 minutes.
For frozen dough arrange on cookie sheets 2 inches apart and bake until golden brown -14-16 minutes.
Transfer to racks to cool.
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