I made these cookies when Adam and I went to Whistler for the weekend. I wanted to make something different than a regular chocolate chip cookie. I bought an energry mix of nuts and raisins and cranberries from Thrifty’s. It’s perfect. I love buying in the bulk foods section when I bake. The trail mixes of nuts are perfect for tossing into cookie recipes or granola, or granola bars. I looked online for trail mix cookies and was surprised that I didn’t find that many on sites like Tastespotting. So I decided to come up with my own, loosely based on another chocolate chip cookie recipe I had tried before.
These are great to make to take on a picnic or for a little sugar boost inthe afternoon. They keep well in a container for a few days, and are perfectly chewy and crsip.
If your planning a getaway for a weekend, or an afternoon make a batch of these to bring along!
Trail Mix Cookies
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 2/3 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1 teaspoon cinnamon
- dash nutmeg
- 1 ½ cups rolled oats
- 1 cup dark chocolate chunks
- 1 1/2 cups energy mix/nut trail mix *
*alternatively, you can add any amount of almonds, walnuts, sunflower seeds, flax seeds, cranberries, raisins etc.
1) Preheat oven to 350° F.
2) Cream butter and sugar until light and fluffy. Add egg and beat until smooth. Beat in vanilla.
3) Combine flours, baking soda, baking powder, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats, chocolate chunks, trail mix (or other add in’s). Roll into small balls ( approx. golf ball size), place on an ungreased or parchment lined baking sheet, and flatten slightly.
4) Bake 10 to 12 minutes or until bottoms are golden, not browned. Cool on pan for 5 minutes. Remove to a wire rack to cool completely.
Makes about two dozen cookies