Oatmeal - Trail Mix Cookies (Breakfast-To-Go)

Submitted by Galley Wench

"These cookies are great for picnics, hiking or breakfast on the go! Original recipe from The Gourmet Cookbook, however I've made a few changes."

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 24 cookies

ingredients

• 4 tablespoons unsalted butter, softened
• 1⁄4 cup vegetable shortening
• 1⁄2 cup light brown sugar, packed
• 1⁄4 cup granulated sugar
• 1 egg
• 1⁄2 teaspoon baking soda (dissolved in 1 tablespoon warm water)
• 1⁄2 cup plus 2 tablespoons all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon vanilla
• 1 1⁄2 cups old fashioned oats
• 1⁄2 cup sweetened flaked coconut
• 1 cup semi-sweet chocolate chips (or M & Ms)
• 1⁄3 cup pecan nuts (peanuts can be substituted)
• 1⁄2 cup raisins (or craisins)

directions

1. Place rack in middle of oven and preheat to 375 degrees.
2. Line two cookie sheets with parchment paper (or grease sheets).
3. With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
4. Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
5. Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
6. Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
7. Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
8. Transfer to rack to cool.
9. Cookies will keep in an airtight container at room temperature for up to 5 days.

Reviews

[Michelle Y.]

The amount of salt is a bit much, I would reduce to 1/4 tsp

 

[Starrynews]

Delicious! I subbed in gluten-free flour and oats to make these gluten free, and chose to use the Craisins and semi-sweet chocolate chip options. We loved these. Thanks for sharing! L-O-V-E '12 Event