Tired of the same old snacks? These Trail Mix Cookies are a delicious twist on a classic, perfect for a quick energy boost or a sweet treat. They’re easy to make, packed with flavor, and a fantastic way to use up those odds and ends in your pantry.
Key Ingredients & Substitutions:
- Butter: Use unsalted butter for best control over saltiness. Margarine can be used in a pinch, but the texture might differ slightly.
- Brown Sugar & Granulated Sugar: The combination gives a chewy texture. You can use all brown sugar for an even chewier cookie.
- Eggs: Essential for binding. No good direct substitution for eggs in this recipe.
- All-Purpose Flour: Don’t substitute with self-rising flour. Gluten-free all-purpose flour blends can work, but results may vary.
- Trail Mix: The star! Use your favorite blend. Avoid anything with large, hard pieces that won’t bake well. You can even create your own mix with nuts, dried fruit, chocolate chips, and seeds.
Ingredients:
Wet Ingredients:
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
Dry Ingredients:
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
Mix-ins:
* 1 1/2 cups trail mix (your preferred blend of nuts, dried fruit, chocolate, and seeds)
How Much Time Will You Need?
- Total Time: 30-35 minutes
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Servings: 24 cookies
- Tools Needed: Mixing bowls, electric mixer (optional), baking sheets, parchment paper, cookie scoop or spoons.
Step-by-Step Instructions:
1. Cream Wet Ingredients
In a large bowl, beat the softened butter with both the granulated and brown sugars until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Then, beat in the egg and vanilla extract until well combined.
2. Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure there are no lumps.
3. Mix Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough. Overmixing can lead to tough cookies.
4. Fold in Trail Mix
Gently fold in the trail mix using a spatula or wooden spoon. Distribute the mix-ins evenly throughout the cookie dough.
5. Chill Dough (Optional but Recommended)
For best results, cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This helps the flavors meld and prevents the cookies from spreading too much.
6. Preheat Oven & Prepare Baking Sheets
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
7. Scoop and Bake
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-14 minutes, or until the edges are golden brown and the centers are just set.
8. Cool Cookies
Remove the baking sheets from the oven and let the Trail Mix Cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breaking.
Storage Instructions:
Store cooled Trail Mix Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ):
-
Can I make these cookies gluten-free?
Yes, you can try using a 1:1 gluten-free all-purpose flour blend. The texture might be slightly different. -
What kind of trail mix should I use?
Any kind you like! Popular choices include nuts (peanuts, almonds, cashews), dried fruits (raisins, cranberries, apricots), chocolate chips, and pumpkin or sunflower seeds. -
Do I have to chill the dough?
Chilling the dough is highly recommended as it helps prevent the cookies from spreading too much and enhances flavor. However, if you’re in a hurry, you can skip this step. -
How do I know when the cookies are done?
The edges should be golden brown, and the centers should look set but still a little soft. They will firm up as they cool. -
Can I add other mix-ins?
Absolutely! Feel free to experiment with shredded coconut, butterscotch chips, or different types of chocolate. -
My cookies spread too much. What happened?
This often happens if your butter was too soft, the dough wasn’t chilled, or your oven temperature was too low. Ensure your butter is softened, not melted, and consider chilling the dough longer.