Whether taking a hike on Sugarloaf Mountain, a bike ride on the C&O Canal, or spending the day at the beach these Trail Mix cookies are perfect for tossing in your backpack and heading outdoors for some fun. And one of the best things about these particular cookies, aside from their hearty and nutritional value, is that you can store the dough in the freezer and bake them to order.
yield: Makes about 27 three-inch cookies
- 3/4 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) golden brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats
- 1/2 cup unsweetened flaked coconut
- 2 cups trail mix, coarsely chopped
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.
adapted from: epicurious.com