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 Cooking Time

15

Ingredients
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 tsp
1 cup
Unsalted Butter, room temperature
1 cup
Brown Sugar, lightly packed
1 1/2 tsp
2
Large Eggs, room temperature
3/4 cup
Dried Cranberries
1/2 cup
Dried Apricot, roughly chopped
Raisins or Golden Raisins
1 cup
Semi-Sweet Chocolate Chips
to taste
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Directions

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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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