Yummy, chewy, sweet, tart, crispy, thin, nutty…there is a lot going on in these cookies. They’re like a cookie version of a granola bar, which makes them a great after school treat for the kids. Thanks for reading, enjoy!

Trail Mix Cookies – adapted from Annie’s Eats

• ¾ cup all-purpose flour
• ½ tsp. sea salt
• ½ tsp. baking soda
• ¼ tsp. ground cinnamon
• ½ cup (8 tbsp.) unsalted butter, at room temperature
• ½ cup brown sugar, lightly packed
• 6 tbsp. granulated sugar (*I used vanilla sugar*)
• 1 large egg
• 1 tsp. vanilla (*I used almond extract*)
• 1¼ cup old-fashioned oats
• ¼ cup golden raisins
• ¼ cup dried cherries, chopped
• ¼ cup coarsely chopped walnuts
• 2 oz. bittersweet chocolate, coarsely chopped
• 3 tbsp. sunflower seeds

Directions –

1. Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a small bowl, combine the flour, salt, baking soda and cinnamon; whisk to blend, and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 1-2 minutes.  Blend in the egg.  Mix in the vanilla.  With the mixer on low speed, beat in the dry ingredients just until incorporated.  Stir in the oats until evenly combined.  Use a spatula to fold in the raisins, cherries, walnuts, chocolate and sunflower seeds, mixing just until evenly incorporated.

2. Scoop about 2 tablespoons of dough at a time onto the prepared baking sheets, spacing the cookies at least a couple of inches apart.  Bake, rotating the pans halfway through baking, until golden brown and just set, about 10-12 minutes total.  Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container.