![]() Must eat after they cool for best flavor, in my opinion. The cookie batter itself had a good salt ratio, and I think that if the salt was halved or omitted, the cookie would still be delicious (and healthier). I did not add the extra salt to the cookies called for in Step 4, and I'm glad I left it out. This one met all my standards as far as ingredients and taste, and it really does taste like trail mix with all the saltiness typical of a trail mix. Other cookie recipes that incorporate oats add sooo much butter and so much sugar. I have searched high and low for some time for a cookie recipe like this. Family loved it, but differently not what I pictured packing for our camping trip. Not sure what I did wrong here, but I ended up with more of a granola with soft nuts then any sort of cookie. The tip about pushing it against the side of the bowl to get it all covered in the actual cookie dough is also very helpful and key for me. Luckily it came out perfect and I've re-made this recipe several times over by now. ![]() I used cashews, dried papaya, pineapple, coconut, and dates, plus choco :) Also subbed turbinado sugar plus a little honey as I didn't have granulated or 'traditional' brown.įantastic recipe! I love how absolutely packed with oats, nuts, fruit, and chocolate it is! I'm really glad that the note about it seeming like there are too many add-ins was included because I was fearful of how chunky the mixture looked. I was pretty skeptical looking at the dough, but it spread perfectly. The wing it and enjoy kind.īeen eyeballing this recipe for a while and I'm so glad I've finally made it. Sohla you never disappoint, you are my kind of chef. I subbed half the flour for ww and also sprinkled sweetened coconut and turbinado on top.Īlso, I made a double batch and spread it out on a silpat lined baking sheet to make squares cause I didn't feel like taking the time to scoop. I used sunflower seeds, pistachios, pecans, hazel nuts, dried figs and 85% chocolate. They last a few days in an airtight container too. These are awesome, we eat them as a late night snack or a quick breakfast. This time I used golden raisins, apricots, walnuts, almonds, sunflower seeds and shredded coconut. My family loves these! I use this recipe as a pantry clean out recipe. I have made these cookies over and over again. Used my homemade trail mix & made two dozen instead of just 12. My kids enjoy them and they are a great pick me up snack that is highly portable. I have made them about 10 times with a variety of nuts, fruits and seeds. I love these! They are delicious and hearty. Step 6ĭo Ahead: Cookies can be made 1 week ahead. Step 5īake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11–13 minutes. ![]() Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick sprinkle with sea salt. Divide between 2 parchment-lined baking sheets as you go. ![]() Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. (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. 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. Give egg mixture a good stir, then stir in flour. Step 3Īdd dried fruit and chocolate to nut mixture toss to combine. 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). Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Place racks in upper and lower thirds of oven preheat to 350°.
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