Trail Mix Freezer Cookies
Trail Mix Freezer Cookies
Makes 36 cookies
45 minutes total time
30 minutes active time
Easy, Kid Friendly
I cleaned out my cupboard one day and was faced with varying bits and bags of gorp, dried fruit, and granola. My burning desire to use them up became this recipe for trail mix cookies. Use any combination you like just to keep the proportions the same.
Cooking Note: I make a ton of dough and then spread in a sheet pan. I chill the dough and then cut into strips to make square cookies. I wrap them well in plastic wrap, freeze and have cookies to fill all the needs of school bake sales, class goodies, and snacks.
¾ cup all-purpose flour
½ cup white whole wheat flour
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 cup (16 tablespoons, 8 ounces) unsalted butter
¾ cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups rolled oats
½ cup unsweetened coconut shredded or flakes
2 cups trail mix, coarsely chopped
Line 2 baking sheets with parchment paper.
In a small bowl mix together both flours, salt, baking powder, baking soda, and cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment, on medium speed cream the butter with the sugars until thoroughly combined and beginning to lighten. Scrape down the sides and the bottom of the bowl with a silicone spatula. Add the eggs and vanilla extract. Beat the mixture until the eggs are thoroughly incorporated and the mixture is fluffy, 1 to 2 minutes.
On low speed add the flour mixture, mix briefly until almost combined, then add the oats and coconut. Mix again briefly until almost combined. Add the trail mix and pulse on low speed until everything is equally distributed.
Using a 1-ounce ice cream scoop or 2 spoons, drop 2-inch balls, 1 ½-inches apart on the prepared baking sheets, flatten lightly with your fingers. At this point the cookie dough can be baked or frozen and baked later. (This may need to be done in batches.)
To bake without freezing, position the oven racks in the upper and lower third of the oven and preheat the oven to 350˚F. Bake until golden brown on the edges, about 12 minutes, rotating the pans from top to bottom and front to back midway through baking.
To freeze and bake later, transfer the baking sheets to the freezer. Once frozen, the cookie dough can be transferred to heavy-duty storage bags and frozen until ready to bake. (Remember to put the cookie dough on a parchment lined baking sheets, 1 ½-inches apart to bake.) Position the oven racks in the upper and lower third of the oven and preheat the oven to 350˚F. Bake until golden brown on the edges, about 16 minutes, rotating the pans from top to bottom and front to back midway through baking.
Transfer to a cooling rack and cool completely. The cookies can be stored in an airtight container at cool room temperature for up to 1 week. Makes thirty-six 3-inch cookies.
This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.
- ¾ cup all-purpose flour
- ½ cup white whole wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 cup (16 tablespoons, 8 ounces) unsalted butter
- ¾ cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- ½ cup unsweetened coconut shredded or flakes
- 2 cups trail mix, coarsely chopped