Trail Mix Cookies
Okay, this is not the tradition leading-up-to-Thanksgiving-recipe-post that you might be expecting but there is nothing “traditional” about this holiday season. Every year I talk about Thanksgiving being my favorite celebration of the year. I love the Fall (no coincidence that it’s my birthday season), I love the all-American/non-religious theme, and of course, it’s no surprise that I love the fact that it’s all about the food. Long ago, I gave up the dream of being with extended family for Thanksgiving (too far to travel for too short a time without the guarantee of powder–yes, when your family lives out West and your opportunities to visit are limited, the ski conditions are a factor). But in the absence of family, friends who feel as such have stepped in to fill the void. We’ve celebrated over the years with family surrogates who bring the food, fun and love to create memories that will last lifetimes.
This year, we had been holding out hope to celebrate in a similar Friendsgiving fashion. A tent was rented, heaters procured but in a bold move of self-preservation, I had not allowed myself to get too excited by the possibility. 2020 has proven to be a year filled with disappointments and therefore the likelihood of a Covid-cancellation, inclement weather threat, or lockdown order seemed all too real a possibility. Well, yesterday, in a flurry of texts our “framily” group decided that the judicious thing to do was to cancel our outdoor Thanksgiving celebration. Rather than pivoting to what will be our nuclear family’s Plan B (although admittedly, I do have some ideas–hint, everyone will be cooking!), I am choosing to take life one day at a time. Right now I’m focusing on the fact that I get to pick up Kyle from college in three days and I’m over-the-moon-excited to hug my boy tight. I am incredibly proud of how hard he’s worked this semester that was like no other and can’t wait to let him sleep like a log (the way I still sleep while at my parents’ house) and of course feed him until til he cries “Uncle!”
I’m still finalizing the details of Kyle’s Welcome Home Dinner but when he first walks in the door, there will be a cookie jar filled with these Trail Mix Cookies (Bon Appetit May 2020) from which to grab. When I first came across the recipe, I impulsively whipped up a batch before breakfast. In my defense, I think an argument can be made that these cookies are breakfast. Despite being very pleased with the results–and Kyle devouring them–I didn’t initially consider blogging the recipe because they were touted as “cookies that would be perfect for a road trip” and well, with travel indefinitely cancelled, that just seemed mean. But with careful consideration, I decided that Trail Mix Cookies could possibly fall into the “healthy snack” category and with that proclamation they entered our orbit. A definite stretch but hey, who would deny themselves or the people that they love yet another home-baked treat these days?
So go ahead, whip up a batch of Trail Mix Cookies and pat yourself on the back for finishing up some random bags of dried fruit, nuts and seeds in the process. It’s pantry cooking at its finest and the perfect way to say “Home, Sweet Home.” And while you are at it, let’s all pat ourselves on the back for our resilience, patience, and perseverance. We can do this. Enjoy!
Trail Mix Cookies
Ingredients
- 1 1/2 c assorted raw nuts and seeds
- 1/2 c old-fashioned oats
- 1 large egg
- 4 Tbls unsalted butter melted
- 1/4 c dark brown sugar packed
- 2 Tbls granulated sugar
- 1 1/2 tsp vanilla extract
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 3/4 c assorted dried fruit (cut into ½" pieces if large)
- 3/4 c chopped bittersweet (or semi-sweet) chocolate bars or chips or disks
- 1/2 c all-purpose flour
- sea salt for sprinkling
Instructions
- Place racks in upper and lower thirds of oven; preheat to 350°. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Transfer to a medium bowl; let cool completely.
- 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).
- Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. 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. (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.
- Reheat oven to 350°. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt.
- Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11–13 minutes. Let cool on baking sheets.