OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)

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Oatmeal - Trail Mix Cookies (Breakfast-To-Go) image

These cookies are great for picnics, hiking or breakfast on the go! Original recipe from The Gourmet Cookbook, however I've made a few changes.

Provided by Galley Wench

Categories     Drop Cookies

Time 35m

Yield 24 cookies

Number Of Ingredients 14

4 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
1/2 teaspoon baking soda (dissolved in 1 tablespoon warm water)
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups old fashioned oats
1/2 cup sweetened flaked coconut
1 cup semi-sweet chocolate chips (or M & Ms)
1/3 cup pecan nuts (peanuts can be substituted)
1/2 cup raisins (or craisins)

Steps:

  • Place rack in middle of oven and preheat to 375 degrees.
  • Line two cookie sheets with parchment paper (or grease sheets).
  • With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
  • Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
  • Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
  • Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
  • Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
  • Transfer to rack to cool.
  • Cookies will keep in an airtight container at room temperature for up to 5 days.

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