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Trail Mix Cookies

Posted By Jessica Fisher On May 27, 2008 @ 7:15 pm In Desserts,Recipes | 11 Comments

I made a batch of these last night, without the chocolate chips. (I needed those for my birthday cheesecake. No scrimping there.) But since these are supposed to be a little healthy, I figured it was ok. FishBoys didn’t agree. Chocolate is necessary, they say. Well, they’ll live.

Enjoy!

1 c. canola oil
3/4 c. brown sugar
1/2 c. white sugar
2 eggs
1 t. vanilla
1/2 c. white flour
1 c. whole wheat flour
1 t. salt
1 t. baking soda
2 c. rolled quick oats
1 c. trail mix (cranberries, raisins, sunflower seeds, nuts, pepitas)
1/4 c. dark chocolate chips

In large mixing bowl, combine oil and sugars. Beat in eggs and vanilla. Stir in flours, salt, soda, and oats. Then, add the trail mix and chocolate chips. Drop onto cookie sheet or silpat mat and bake at 350 degrees for 10-15 minutes.

Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.

Here is a similar recipe that is a little “healthier.”

2 eggs
2 t. vanilla
3/4 c. canola oil
3/4 c. ground flax seed meal
3/4 c. brown sugar
1/2 c. white sugar
1 c. white flour
1/4 c. wheat bran
1/4 c. wheat germ
1 t. salt
1 t. baking soda
2 c. rolled oats
1 c. trail mix (cranberries, raisins, sunflower seeds, pepitas)
1/4 c. dark chocolate chips

I mixed this in the Kitchen Aid, combining the eggs, vanilla, and oil first, then adding the flax and sugars. When that was well blended, I added the flour, wheat bran, wheat germ, salt, soda, and oats. Then, the trail mix and chocolate chips. I made large cookies: about 9 per cookie sheet. The total recipe yielded about 20. Bake at 350 degrees for 15-17 minutes.

Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.


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