Mix and match your favorite trail mix ingredients to make your perfect cookie! These are a few of my favorites below.
These are my favorite, tried and true, cookie baking tools. I’ve used most of these for years!
- Pampered Chef rubber spatula
- Silpat Non-stick Baking Mat
- USA Pan Cookie Sheet
- 1.5 Tablespoon Cookie Scoop
- Norpro Mini Spatula
Trail Mix Cookies
Course: Cookies, Desserts, SnacksDifficulty: EasyServings
42
servingsCooking time
9
minutesIngredients
2 sticks of Butter, softened
3/4 C White Sugar
3/4 C Brown Sugar, packed
2 tsp Pure Vanilla Extract
2 Eggs, room temp
1 1/2 C All-Purpose Flour
1 tsp Salt
1 tsp Baking Soda
1/4 tsp Ground Cinnamon
3 C Instant Oatmeal
1 C Chopped Pecans
1 C Shredded Coconut
1/2 C Dates
1/2 C Cranberries
Directions
- Preheat oven to 350 degrees. Line 2 cookies with parchment paper or baking mat. Place oven racks on the top third and bottom third of the oven.
- Combine flour, salt, baking soda, cinnamon in a mixing bowl. Set aside.
- In the bowl of a stand mixer or large mixing bowl, cream butter and sugar together until well incorporated. Beat in vanilla and eggs.
- Slowly mix in flour mixture.
- Stir-in oatmeal, dates, coconut and nuts.
- Scoop up a heaping tablespoon of dough and place on cookie sheet. (I use a 1 1/2 tablespoon cookie scoop).
- Bake 9-11 minutes, rotate sheet pans half-way through bake time and cook until edges start to golden.
- Cool on baking sheet for a couple minutes before transferring to cooling rack.