Trail Mix Cookies

Preheat the oven to 375 degrees F (190 degrees C).

Line two sheet pans with parchment paper. Place the Raw Almonds (50 g), Raw Walnuts (60 g) and Raw Cashews (60 g) on a sheet pan and roast in preheated oven for 10-12 minutes, until well toasted. Cool completely, then roughly chop and set aside.

Meanwhile, combine the All-Purpose Flour (280 g), Baking Soda (1 tsp) and Kosher Salt (1 tsp) in a small bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl if you are using a hand mixer, combine the Unsalted Butter (225 g), Brown Sugar (220 g) and Granulated Sugar (100 g). Beat on medium-high speed for 3 minutes, until light and fluffy.

With the mixer on low, add the Vanilla Extract (1 tsp) and the Eggs (2), one at a time, and scrape down the sides of the bowl with a rubber spatula.

With the mixer still on low, gradually add the dry ingredients and mix until just combined.

Add the Dried Cranberries (90 g), Dried Apricots (65 g), chopped nuts, and Semi-Sweet Chocolate Chips (175 g) into the batter and mix with a wooden spoon to combine.

Using a 2¼-inch ice cream scoop or two spoons, form round balls of cookie dough about 2-inches in diameter. Place 9 balls of dough on each sheet pan, evenly spaced, and bake for 12-15 minutes, until just starting to turn golden brown and still soft to the touch. The cookies should seem under-baked; they will firm up as they cool.

Sprinkle the cookies very lightly with Salt (to taste) and let them cool for 5 minutes before carefully transferring them to a wire rack to finish cooling. Serve immediately once cooled, or store in a sealed container at room temperature. Enjoy!