If you’ve got kids heading back to school, these cookies are a great addition to the lunchbag or as an after-school snack. These are chock full of fibre and are filling, tasty and filling. As an added bonus, these can be made ahead and the dough frozen and then be baked up (from frozen) whenever you’d like a few.
Of course, these are great for anyone, not just school kids, for a great snack that you don’t have to feel too guilty about.
Bonus! You can freeze the scoops of dough on a cookie sheet then transfer to a freezer bag. Bake them a couple at a time, as you like. If baking from frozen, they’ll need extra time in the oven, of course.
Trail Mix Cookies
Summary: Pick up any type of trail mix that you like (just the fruit and nut kind and not granola, as there is already rolled oats added in these cookies). If you use a trail mix with peanuts, the cookies take on a nice peanut-buttery flavour. A handful of chocolate chips wouldn’t be out of place in these cookies, either.
- 3/4 cup all purpose flour
- 1/2 cup white whole wheat flour (I used regular whole wheat flour)
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup golden brown sugar, packed
- 3/4 cup white granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups old-fashioned oats
- 1/2 cup unsweetened flaked coconut (I used sweetened, as it was all I had around)
- 2 cups trail mix, coarsely chopped (if you have a food processor, a few pulses to make the pieces a bit smaller is all that’s needed, or you can leave it whole if you lie your cookies really chunky).
- Line 3 baking sheets with parchment paper.
- In a medium bowl, mix the flours, salt, baking soda, baking powder and cinnamon. Set aside.
- Using an electric mixer or in the bowl of a stand mixer, beat the butter and both the brown and white sugars until fluffy. Add the eggs and vanilla and beat until mixture is fluffy, about 1 to 2 minutes. Reduce speed to low and beat in the flour mixture until just combined. Fold in the oats and coconut. Stir in the trail mix.
- Using an ice cream scoop or spoon, drop dough onto sheets about 2 inches apart. Makes about 14 really large cookies. Feel free to reduce size for more, smaller cookies.
- Preheat oven to 350°F. Bake until cookies are golden brown, about 13 minutes or until golden (these cookies don’t harden much after taking them out of the oven, so be sure they are golden and crisp before removing from oven). Transfer to racks to cool.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Number of servings (yield): 12
Adapted from a Bon Apetit September 2009 recipe