Trail Mix Cookies Recipe

I love a good less-guilt cookie. I don’t feel too bad handing one of these to my kids after a meal. With a little less fat and a little more nutrition than other cookies, these are a FAB treat that still tastes great!

Trail Mix Cookies

from The America’s Test Kitchen Healthy Family Cookbook

makes 24-30 cookies

  • 1 c old-fashioned rolled oats (quick oats are ok)
  • 1/2 c whole-wheat flour Flour Coupons
  • 1/4 all-purpose flour
  • 1/2 tsp salt Salt Coupons
  • 1/4 tsp ground cinnamon
  • 1/4 tsp baking soda Baking Soda Coupons
  • 5 Tbsp unsalted butter, melted and cooled Butter Coupons
  • 1 large egg Egg Coupons
  • 2 tsp vanilla extract
  • 1 c packed brown sugar, light or dark Sugar Coupons
  • 1/2 c dried cranberries, dried cherries, or raisins
  • 1/2 c unsalted pumpkin or sunflower seeds, toasted
  • 1/4 c pecans, walnuts, or almonds, toasted and chopped coarse
  • 1/4 c semisweet chocolate chips

(I didn’t have any seeds on hand, but I did have some dates. Yum. So, I added chopped dates instead of the seeds.)

Preheat oven to 350. Line two large baking sheets with parchment paper or a baking mat.

Whisk the oats, flours, salt, cinnamon, and baking soda together.

In a large bowl, whisk the butter, egg, and vanilla together. Stir in the sugar until smooth, breaking up any clumps. Stir in the oat mixture until just combined, then stir in the dried fruit, seeds, nuts, & chips.

Working with 1 heaping Tbsp at a time (I like to use my cookie scoop), roll the dough into balls and lay them on the prepared sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the center are still soft, puffy, and underdone, 12-16 minutes. Rotate the sheet halfway through baking.

Let the cookies cool on the sheet for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

The cookies can be stored in an airtight container for about 2 days (lowfat cookies stale quickly).

To Freeze Cookie Dough:

Shape dough into balls and freeze on a parchment-lined plate or baking sheet until firm (2-3 hours). Then transfer the frozen dough balls to a zipper-lock bag and store in the freezer for up to 1 month. To bake, arrange the frozen balls (do not thaw) on a lined baking sheet and bake as directed, increasing the baking time by about 5 minutes, or as needed.

To Toast Nuts & Seeds:

Toasting nuts and seeds maximizes their flavor. To toast less than 1 cup of nuts or seeds, put them in a dry skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3-8 minutes. Watch them closely because they can go from golden to burnt very quickly.
To toast a large quantity, spread the nuts in a single layer on a rimmed baking sheet and toast in a 350-degree oven. To promote even toasting, shake the baking sheet every few minutes. Toast until the nuts are lightly browned and fragrant, 5-10 minutes.

Categories: Cookies and Treats

Comments & Reviews

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Rate this recipe:
X