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Trail Mix Cookies

What’s fun about this recipe is you can use whatever ingredients you love in trail mix. I used my favorite nuts- almonds, walnuts and cashews – but peanuts, pecans and hazelnuts would be good substitutions. Same goes for the dried fruit.

Total Time

30min

5.0

1 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

1 cup

Semi-Sweet Chocolate Chips

•

1/3 cup

Raw Almonds

•

1/2 cup

Raw Walnuts , halved

•

1/2 cup

Raw Cashews

•

2 1/4 cups

All-Purpose Flour

•

1 tsp

Baking Soda

•

1 tsp

Kosher Salt

•

1 cup

Unsalted Butter , room temperature

•

1/2 cup

Granulated Sugar

•

1 cup

Brown Sugar , lightly packed

•

1/2 Tbsp

Vanilla Extract

•

Large Eggs , room temperature

•

3/4 cup

Dried Cranberries

•

1/2 cup

Dried Apricots , roughly chopped

or Raisins or Golden Raisins

•

to taste

Salt

Cooking Instructions

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

Line two sheet pans with parchment paper. Place the Raw Almonds (1/3 cup) , Raw Walnuts (1/2 cup) and Raw Cashews (1/2 cup) 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 (2 1/4 cups) , 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 (1 cup) , Brown Sugar (1 cup) and Granulated Sugar (1/2 cup) . Beat on medium-high speed for 3 minutes, until light and fluffy.

With the mixer on low, add the Vanilla Extract (1/2 Tbsp) 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 (3/4 cup) , Dried Apricots (1/2 cup) , chopped nuts, and Semi-Sweet Chocolate Chips (1 cup) 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!

Nutrition Per Serving

CALORIES

520

FAT

27.3 g

PROTEIN

7.1 g

CARBS

66.3 g