Sunday, January 18, 2009

Trail Mix Cookies

When my in-laws were fighting over the last cookie, I knew this was a recipe I needed to post! This cookie originally started as an oatmeal chocolate chip cookie, but I've adapted it to suit my family's tastes. I put the oats in a food processor to make a sort of meal or coarse flour instead of using the whole rolled oat. I prefer the chunky part of the cookie to be from dried fruits and nuts rather than the oat itself. You can add in anything you like or use the dough plain to make a smooth oatmeal cookie, this is how my husband really likes it.

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla
1 egg
1 1/3 cups rolled oats (processed into a coarse flour)
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Optional ingredients-
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup chopped pecans
1/4-1/2 cup semisweet chocolate chips, to taste

Preheat oven to 350 degrees. Grease cookie sheets.
Thoroughly cream butter and sugar until light and fluffy, then mix in vanilla and egg.

Add oats, flour, baking powder, baking soda and salt then mix just until dough is formed. Stir in raisins, cranberries, pecans and chocolate chips.

Use a two inch cookie scoop to shape cookies and place 1-2 inches apart on cookie sheet.

Bake 10-11 minutes let cool on pan for 2 minutes then transfer to wire racks to cool.

Do not over baked these cookies if you want them soft!!! The cookies will appear under cooked when removed from oven but will continue to cook on the pan. If cooked for more than 10-11 minutes you will have a crunchy cookie.

If you're using the plain dough, place cookies 2 inches apart on pan.
Substitute mini M & M's for the chocolate chips or walnuts for pecans or dried cherries for the whatever sounds good to you!

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