Trail mix in cookie form? We’ll hike for that.
Whether you need an afternoon pick-me-up at the office, a post-dinner indulgence, or something to munch on as you head out on a long hike, trail mix is always an easy-to-make, portable, and relatively healthy option (as long as you don’t overdo it). It’s special appeal is also rooted in the fact that it’s highly customizable. Don’t like raisins? Dried cranberries or apricots make excellent stand-ins. Prefer almonds or cashews to peanuts? No problem. White chocolate or dark? Why not both?
The only thing that might improve this snack is if it came in cookie form. Oh, it does?
This recipe from Cookie Classics Made Easy not only makes enough to pass out to every hungry hiker you might pass on the trail, it has the added benefit of a caffeine boost from black tea leaves mixed right into the dough.
Hit the Trails Running
This cookie is trail mix packed neatly in a cookie, with a little jolt.
Makes about 4½ dozen cookies
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1¼ cups firmly packed light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- Contents of 1 black tea bag
- 1 tablespoon vanilla extract
- 1 tablespoon honey
- 1 tablespoon pure maple syrup
- 1 tablespoon milk
- 3 cups all-purpose flour
- 3 cups old-fashioned rolled oats
- 1 cup plain M&M’s candies
- 1 cup peanuts
- 1 cup semisweet chocolate chips
- ½ cup raisins
- ½ cup dried cranberries
- ¼ cup white chocolate chips
Directions
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Preheat the oven to 350°F/175°C. If using regular (nonstick) cookie sheets, line with parchment paper.
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Combine the butter, brown sugar, granulated sugar, eggs, baking soda, salt, black tea, vanilla, honey, maple syrup, and milk in a large mixing bowl. Mix well, preferably using an electric mixer, occasionally scraping the sides of the bowl. Add the flour and oats, and mix well, then add the M&M’s, peanuts, semisweet chocolate chips, raisins, dried cranberries, and white chocolate chips. Mix, mix, mix.
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Using a 1½-inch cookie scoop or a large rounded teaspoon, scoop out the dough and place about 1 inch apart on the cookie sheets.
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Bake for 15 to 17 minutes, until the edges start to turn golden. Transfer to a wire rack and let cool.
