Time 30m Yield 36 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets. Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.
Time 35m Yield 60 cookies Number Of Ingredients 16 Steps:
Preheat the oven to 375°F. Cream the shortening, brown sugar, honey and eggs together. Combine the flour, wheat germ, baking soda and salt. Add to the creamed mixture gradually and beat until blended. Stir in the oats, fruits, nuts, seeds and chocolate chips. Mix well. Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet. Bake for 10-15 minutes or until golden. Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.
Time 1h35m Number Of Ingredients 11 Steps:
BUTTER AND SUGARS: In the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer), add the room temperature butter (not melted, not softened) and dark brown sugar. Beat at medium speed until light in color, about 1-2 minutes. Add in the egg and vanilla and beat until light and fluffy, about 2 more minutes. Scrape down the sides of the bowl as needed. BAKING AGENTS: Add in the baking soda and fine sea salt. Mix until just combined, about 20 seconds. FLOUR, OATS, AND COCONUT: Add in the oats, flour, and coconut. Mix until just combined, about 30 seconds. TRAIL MIX: Add in the trail mix and mix until ingredients are JUST combined. Do not overmix or overbeat. Overworking the dough will result in dense cookies. Cover the bowl of dough tightly and chill for 30 minutes. SHAPE TALL COOKIE BALLS: Shape the cookie dough into balls – a packed 2 tablespoons in size (if you have a food scale: 40 grams). Roll the balls taller rather than wider (see picture). Place them on a plate lined with parchment paper and cover gently with plastic wrap. Refrigerate for another 30-45 minutes. Don’t refrigerate for too long. If you’re in a rush, freeze the dough balls for about 20-25 minutes. BAKE: Preheat oven to 325 degrees F. Line 2 half-sheet pans with Silpat liners (very important that the trays are lined, so the cookies don’t burn on the bottom). Place 6 cookie dough balls per sheet pan (they can spread a good deal!), spacing them with plenty of room. Bake for 9 to 14 minutes (mine always take around 11-12 minutes), remembering they’re best slightly underbaked. They should look ever-so-slightly gooey in the center (they harden a bit as they cool) and should be lightly browned around the edges. Remove from the oven (See Note 6 for troubleshooting) and if they’re too puffy, bang the sheet pan a few times on the counter to get them to flatten more. Let stand on the cookie sheet for 5-10 more minutes to firm up enough to remove to a wire cooling rack. Right out of the oven you can press a few more chocolate chips or pieces of trail mix in the tops of the cookies if desired. COOL AND ENJOY: Let cookies fully cool and set up before eating; they firm up a lot as they cool! Store in an airtight container at room temperature for up to 4 days. Cookies are best when eaten within 2-3 days.
Time 1h10m Yield 84 Number Of Ingredients 13 Steps:
Heat oven to 375°F. In large bowl, beat sugars, peanut butter, butter, vanilla and eggs with electric mixer on medium speed until creamy. Stir in flour, oats, baking powder and baking soda until well blended. Stir in candies, peanuts and raisins. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart; flatten slightly with bottom of drinking glass. Bake 8 to 9 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely; store tightly covered.
Yield Makes 12 (3") cookies Number Of Ingredients 13 Steps:
Place racks in upper and lower thirds of oven; preheat to 350°F. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Transfer to a medium bowl; let cool. Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie). Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours and up to 3 days. Reheat oven to 350°F. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt. Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11-13 minutes. Let cool on baking sheets. Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.
Time 1h15m Yield 60 cookies Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a large mixing bowl cream together butter, sugars, eggs, and vanilla until almost fluffy. In another bowl stir together flour, very finely chopped (should almost resemble powder) nuts, cinnamon, baking soda, baking powder, and salt. Slowly add your powdered ingredients to your creamed ingredients while mixing. Mix well. Now stir in the oats and trail mix. Drop by scoop or teaspoon onto hot stone or slightly greased cookie sheet. Bake for 11-14 minutes depending on cookie size. Remove cookies from baking sheet or stone right away and transfer to cooling racks.
More about “trail mix cookies recipes”
Time 30m Yield 24 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper. Mix almonds, cranberries, peanuts, and candy pieces together to make trail mix. Mix oats, flour, brown sugar, baking soda, and salt together in a large bowl. Beat in butter, honey, egg, and vanilla extract using an electric mixer or wooden spoon until dough is thoroughly combined. Fold in trail mix. Drop tablespoonfuls of cookie dough onto the prepared cookie sheets. Bake in the preheated oven until edges are set and bottoms of cookies are golden brown, about 8 minutes. Cool on wire racks.
