Trail Mix Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets.
• Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.

Steps:

• Preheat the oven to 375°F.
• Cream the shortening, brown sugar, honey and eggs together.
• Combine the flour, wheat germ, baking soda and salt.
• Add to the creamed mixture gradually and beat until blended.
• Stir in the oats, fruits, nuts, seeds and chocolate chips.
• Mix well.
• Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet.
• Bake for 10-15 minutes or until golden.
• Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
• Mix almonds, cranberries, peanuts, and candy pieces together to make trail mix.
• Mix oats, flour, brown sugar, baking soda, and salt together in a large bowl. Beat in butter, honey, egg, and vanilla extract using an electric mixer or wooden spoon until dough is thoroughly combined. Fold in trail mix.
• Drop tablespoonfuls of cookie dough onto the prepared cookie sheets.
• Bake in the preheated oven until edges are set and bottoms of cookies are golden brown, about 8 minutes. Cool on wire racks.

Steps:

• Preheat oven to 375°.
• In bowl, beat together honey, brown sugar, margarine and canola oil until creamy and well blended.
• Mix in oats, vanilla and eggs; then flour, oat bran, wheat germ, baking powder and baking soda. Mix until well combined.
• Stir in peanut butter, then M & M's or chocolate chips, peanuts, if using, and sunflower seeds.
• Drop by rounded tablespoons about 2 inches apart onto ungreased cookie sheets. Flatten slightly.
• Bake in preheated oven 12 minutes or until cookies are set and begin to brown.
• Cool on cookie sheets about 1 minute, then remove and cool completely on wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
• Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
• Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
• Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Transfer to a medium bowl; let cool.
• Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie).
• Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours and up to 3 days.
• Reheat oven to 350°F. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt.
• Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11-13 minutes. Let cool on baking sheets.
• Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.

Steps:

• In a bowl cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the coconut, the chocolate chips, the peanuts, and the raisins. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork flatten and spread each mound into a round, about 3 inches in diameter. Bake the cookies in batches in the middle of a preheated 375°F. oven for 8 to 10 minutes, or until they are golden, transfer them with a metal spatula to racks, and let them cool.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
• Beat butter and brown sugar together using an electric mixer in a mixing bowl until creamy. Add eggs and mix well. Mix in applesauce and vanilla extract until combined.
• Mix oats, whole wheat flour, baking powder, salt, and cinnamon together in a separate bowl. Stir butter mixture into flour mixture until well combined. Fold in raisins, coconut, sunflower seeds, pumpkin seeds, sesame seeds, and ground flax seed.
• Drop dough by rounded tablespoon onto the prepared baking pans, flattening slightly using a fork dipped in a glass of cold water.
• Bake in the preheated oven until golden and set, 11 to 13 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and brown sugar until smooth.
• Add peanut butter and blend well.
• Mix in egg white, banana and vanilla.
• Add flours, flax seed meal, baking powder and salt and stir until well mixed.
• Add oatmeal and stir until soft dough forms.
• If the trail mix has large chunks (like dried pineapple), cut into smaller chunks, then measure to make 1 cup.
• Stir trail mix into the batter.
• You can either drop the dough by heaping teaspoonsful onto the cookie sheet (sprayed with cooking spray) or shape the batter a litte into flattened balls of dough. I like to shape them a bit.
• Place the cookies about 2 inches apart on the cookie sheet.
• Bake for 8 - 12 minutes or until set.

Steps:

• Preheat oven to 350°.
• In a large mixing bowl cream together butter, sugars, eggs, and vanilla until almost fluffy.
• In another bowl stir together flour, very finely chopped (should almost resemble powder) nuts, cinnamon, baking soda, baking powder, and salt.
• Slowly add your powdered ingredients to your creamed ingredients while mixing.
• Mix well.
• Now stir in the oats and trail mix.
• Drop by scoop or teaspoon onto hot stone or slightly greased cookie sheet.
• Bake for 11-14 minutes depending on cookie size.
• Remove cookies from baking sheet or stone right away and transfer to cooling racks.