Trail Mix Cookies
Hearty and delicious cookies packed with toasted nuts, seeds, dried fruit, and chocolate. These chunky cookies combine the best parts of trail mix with a chewy cookie base for the perfect sweet and nutty treat.
Ingredients
- •1½ cups assorted raw nuts and seeds
- •½ cup old-fashioned oats
- •1 large egg
- •4 Tbsp unsalted butter
- •¼ cup dark brown sugar
- •2 Tbsp granulated sugar
- •1½ tsp vanilla extract
- •1 tsp kosher salt
- •½ tsp baking soda
- •¾ cup assorted dried fruit
- •¾ cup bittersweet chocolate
- •½ cup all-purpose flour
- •1 pinch flaky sea salt
Cooking Instructions
- 1.
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.
12 min
- 2.
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).
10 min
- 3.
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.
120 min
- 4.
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 21/2"-diameter disks about 3/4" thick; sprinkle with sea salt.
15 min
- 5.
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.
13 min
- 6.
Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.
