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Recipes
September 2009

Trail Mix Freezer Cookies

By Maria Helm SinskeyPhotography by Gail Albert Halaban

5.0

(1)

Image may contain Food Cookie and Biscuit

Recipe information

  • Yield

    MAKES ABOUT 27 three-inch cookies

Ingredients

3

/4 cup all purpose flour

1

/2 cup white whole wheat flour

1

teaspoon salt

1

teaspoon baking soda

1

/2 teaspoon baking powder

1

/2 teaspoon ground cinnamon

1

cup (2 sticks) unsalted butter, room temperature

1

cup (packed) golden brown sugar

3

/4 cup sugar

2

large eggs

1

teaspoon vanilla extract

2

cups old-fashioned oats

1

/2 cup unsweetened flaked coconut

2

cups trail mix, coarsely chopped

Need to make a substitution?

Preparation

  1. Step 1

    Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.

    Step 2

    Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart. DO AHEAD For ready-to-bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.

    Step 3

    Preheat oven to 350°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.

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