TRAIL MIX COOKIES
These cookies are inspired by the most trusted human energy source: trail mix. They're crammed with toasted nuts, dried fruit, hearty oats, and chocolate.
Provided by Sohla El-Waylly
Categories Bon Appétit Dessert snack Cookies Oat Nut Seed Dried Fruit Chocolate Granola Bake Vegetarian Soy Free Kid-Friendly Healthy
Yield Makes 12 (3") cookies
Number Of Ingredients 13
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.
TRAIL MIX FREEZER COOKIES
Provided by Maria Helm Sinskey
Categories Cookies Mixer Egg Dessert Picnic Kid-Friendly Low Cal Back to School Coconut Oat Healthy Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 27 three-inch cookies
Number Of Ingredients 14
Steps:
- Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.
- Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 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°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.
HOMEMADE TRAIL MIX COOKIES
Great comfort cookie loaded with homemade trail mix. Using a bulk or pre-made trail mix is a good way to save time.
Provided by Dandan
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 15.9 g, Cholesterol 18.2 mg, Fat 6.3 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3 g, Sodium 108 mg, Sugar 9.7 g
TRAIL MIX PORRIDGE
EFFORT: NOT MUCH PREP TIME: 15 MINUTES COOK TIME: 6 HOURS KEEPS ON WARM: 1 HOUR The ingredient list is designed for use in a medium (4- to 5 1/2-quart) slow cooker. See the cook's notes for ingredient lists for small (2- to 3 1/2-quart) and large (6- to 8-quart) models.
Provided by Bruce Weinstein
Yield Serves: 6 to 12
Number Of Ingredients 11
Steps:
- Stir all the ingredients in a slow cooker until the maple syrup has dissolved and all the grains are moistened. Cover and cook on low for 6 hours, or until the porridge is creamy and the grains are tender.
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- Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.
- Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 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°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.
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