Trail Mix Freezer Cookies Recipe Epicuriouscom

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HOMEMADE TRAIL MIX COOKIES



Homemade Trail Mix Cookies image

Great comfort cookie loaded with homemade trail mix. Using a bulk or pre-made trail mix is a good way to save time.

Provided by Dandan

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 13

¼ cup almonds
¼ cup dried cranberries
¼ cup shelled roasted peanuts
¼ cup candy-coated milk chocolate pieces (such as M&M's®)
1 cup rolled oats
¾ cup all-purpose flour
½ cup brown sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
¼ cup honey
1 egg
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 15.9 g, Cholesterol 18.2 mg, Fat 6.3 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3 g, Sodium 108 mg, Sugar 9.7 g

TRAIL MIX



Trail Mix image

Categories     Chocolate     Quick & Easy     Dried Fruit     Raisin     Apricot     Peanut     Gourmet

Yield Serves 6

Number Of Ingredients 5

1 1/4 cups M&M's
1 1/4 cups salted peanuts
1 1/4 cups raisins
1/2 cup finely chopped dried apricots
chocolate twig candies (available at specialty foods shops) for garnish

Steps:

  • In a large bowl toss together well the M&M's, the peanuts, the raisins, and the apricots. Divide the trail mix among 6 cups and garnish the cups with the chocolate twig candied.

TRAIL MIX COOKIES



Trail Mix Cookies image

Energizing trail mix is really easy to eat when it's baked inside cookies!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 60

Number Of Ingredients 14

1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter
1 cup butter or margarine, softened
1/2 cup shortening
2 teaspoons vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
2 cups M&M's® chocolate candies
1 cup peanuts
3/4 cup raisins

Steps:

  • Heat oven to 375°F. Beat sugars, peanut butter, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, oats, baking powder and baking soda thoroughly. Stir in candies, peanuts and raisins.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly with fork.
  • Bake 9 to 10 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving

TRAIL MIX COOKIES



Trail Mix Cookies image

These cookies are inspired by the most trusted human energy source: trail mix. They're crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

Provided by Sohla El-Waylly

Categories     Bon Appétit     Dessert     snack     Cookies     Oat     Nut     Seed     Dried Fruit     Chocolate     Granola     Bake     Vegetarian     Soy Free     Kid-Friendly     Healthy

Yield Makes 12 (3") cookies

Number Of Ingredients 13

1½ cups assorted raw nuts and seeds
½ cup (60 g) old-fashioned oats
1 large egg
4 Tbsp. unsalted butter, melted
¼ cup (packed; 50 g) dark brown sugar
2 Tbsp. (25 g) granulated sugar
1½ tsp. vanilla extract
1 tsp. kosher salt
½ tsp. baking soda
¾ cup assorted dried fruit (cut into ½" pieces if large)
¾ cup chopped bittersweetchocolate bars or chips or disks
½ cup (63 g) all-purpose flour
Flaky sea salt

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.

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