Although hiking is a considered a cool weather activity, many people regard summer as the peak season for hiking simply because they have vacation time to burn. And that means summer is a good time to make trail mix cookies. What's that, you ask? It's everything you like about oatmeal cookies combined with GORP (Good Old Raisins and Peanuts) — snack food designed to provide hikers with enough fuel to cover miles of travel on foot.
The result is a chewy cookie packed with enough wholesome ingredients to lead you to believe that this is health food instead of a treat made from items that your grandparents would recognize without preservatives thrown into the mix. Even better, zero kitchen gadgets are required, not counting a working oven.
Prep time: 15 minutes
Total time: 30 minutes
Yields: 18 to 20 cookies a batch
Trail Mix Cookies
Equipment you'll need
- Chef's knife
- 2 baking sheets
- 2 mixing bowls
- Rubber spatula or fork
- Parchment paper
- 1 stick butter, cold
- 2 whole eggs
- 1/2 tablespoon pure vanilla extract
- 3/4 cup brown cane sugar
- 1/4 cup white cane sugar
- 1 cup rolled oats, not the quick cook kind
- 3/4 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 cup trail mix, any combination of dried fruit, nuts, seeds and chocolate
- 1/2 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch kosher salt
- Preheat oven to 350 degrees Fahrenheit.
- While the oven warms, remove butter from fridge cut into small sections. Rest butter on top of oven to soften in small mixing bowl.
- Meanwhile, combine dry ingredients in a second large mixing bowl. Oats, trail mix, whole-wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and kosher salt. Fold until ingredients are combined about 2 minutes. Indent to form a shallow bowl.
- Crack two eggs into first bowl with softened butter. Stir to combine, about 2 minutes. Then add brown and white sugar with vanilla extract. Stir until blended, about 2 minutes.
- Pour liquid ingredients into indentation. Fold ingredients to combine until a sticky batter forms, about 4 minutes. Scoop dough using cool wet hands (to prevent sticking) to form cookie dough balls. Place balls on parchment lined baking sheets. Nine cookies per baking sheet each, about 2 inches apart. Press lightly on each cookie, until approximately 1/2 thick.
- Place baking sheets on top and middle racks of oven. Bake for 9 minutes and reverse order of sheets, cooking 3 more minutes. Remove from oven, cookies should be semi-soft, allow to cool. Store in cookie tin or sealable plastic tub.
These chewy cookies take everything you like about oatmeal cookies and combines them with raisins and nuts. (Photo: Enrique Gili)
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