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
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.