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RECIPE
15 INGREDIENTS9 STEPS30MIN

Trail Mix Cookies

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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.
30MIN
Total Time

LideyLikes

Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Ingredients

US / METRIC
Servings:
12
Serves 12
1/3 cup
1/2 cup
Raw Walnuts , halved
1/2 cup
Raw Cashews
2 1/4 cups
1 tsp
Baking Soda
1 cup
Unsalted Butter , room temperature
1 cup
Brown Sugar , lightly packed
2
Large  Eggs , room temperature
3/4 cup
Dried Cranberries
1/2 cup
Dried Apricots , roughly chopped
or Raisins or Golden Raisins
1 cup
Semi-Sweet Chocolate Chips
to taste

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Nutrition Per Serving

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CALORIES
516
FAT
27.3 g
PROTEIN
7.0 g
CARBS
65.8 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
Meanwhile, combine the All-Purpose Flour (2 1/4 cup), Baking Soda (1 teaspoon) and Kosher Salt (1 teaspoon) in a small bowl and set aside.
Step 4
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.
Step 5
With the mixer on low, add the Vanilla Extract (1 1/2 teaspoon) and the Egg (2), one at a time, and scrape down the sides of the bowl with a rubber spatula.
Step 6
With the mixer still on low, gradually add the dry ingredients and mix until just combined.
Step 7
Add the Dried Cranberries (3/4 cup), Dried Apricot (1/2 cup), chopped nuts, and Semi-Sweet Chocolate Chips (1 cup) into the batter and mix with a wooden spoon to combine.
Step 8
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.
Step 9
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!

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Nutrition Per Serving
Calories
516
% Daily Value*
Fat
27.3 g
35%
Saturated Fat
12.9 g
64%
Trans Fat
0.0 g
--
Cholesterol
70.5 mg
24%
Carbohydrates
65.8 g
24%
Fiber
3.3 g
12%
Sugars
43.6 g
--
Protein
7.0 g
14%
Sodium
326.5 mg
14%
Vitamin D
0.2 µg
1%
Calcium
28.6 mg
2%
Iron
2.3 mg
13%
Potassium
164.8 mg
4%
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