HEARTY TRAIL MIX COOKIES - JAR MIX
Another cookie jar mix posted by request. I have not yet made this recipe. Times are guesstimates for preparing the jar mix. This recipe originates from the "Gifts for the Cookie Jar" cookbook.
Provided by Ducky
Categories Drop Cookies
Time 5m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- *Jar Mix Instructions*.
- In 1-quart jar, pack brown sugar on bottom and level.
- Pour sugar in jar and level.
- Pour oats in jar and level.
- In small bowl, combine flour, baking powder and baking soda, mixing well.
- Spoon flour mixture into jar and level.
- Sprinkle in raisins, leveling as necessary.
- Sprinkle coconut over raisins and level.
- Sprinkle M&M's and place lid on jar.
- *Preparation Instructions*.
- Preheat oven to 375 degrees Fahrenheit.
- Empty jar contents into large bowl.
- Add egg and butter.
- Beat on low speed to blend.
- Drop heaping teaspoonfuls onto ungreased cookie sheet.
- Bake 10- 12 minutes or until edges are lightly browned.
- Cool on cookie sheet for 1 minutes, then transfer to cooling rack.
Nutrition Facts : Calories 85.2, Fat 3.6, SaturatedFat 2.3, Cholesterol 11.4, Sodium 28.8, Carbohydrate 12.5, Fiber 0.7, Sugar 7.5, Protein 1.2
TRAIL MIX COOKIES
Make and share this Trail Mix Cookies recipe from Food.com.
Provided by Irmgard
Categories Drop Cookies
Time 35m
Yield 60 cookies
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F.
- Cream the shortening, brown sugar, honey and eggs together.
- Combine the flour, wheat germ, baking soda and salt.
- Add to the creamed mixture gradually and beat until blended.
- Stir in the oats, fruits, nuts, seeds and chocolate chips.
- Mix well.
- Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet.
- Bake for 10-15 minutes or until golden.
- Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.
SWEET AND SALTY TRAIL MIX IN A JAR
Make and share this Sweet and Salty Trail Mix in a Jar recipe from Food.com.
Provided by MS. CINDY
Categories < 15 Mins
Time 10m
Yield 10 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl mix all ingredients together.
- In a attractive jar "bell" fill the jar full. After the jar is filled replace the lid securely. Then cover the top of the jar with a 9' or 10' inch circle or fabric. Tie the fabric and gift card or recipe card onto the jar with raffia or ribbion.
Nutrition Facts : Calories 470.4, Fat 29.9, SaturatedFat 7.1, Cholesterol 4.4, Sodium 349.7, Carbohydrate 44.1, Fiber 5.2, Sugar 30.2, Protein 12.3
OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)
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.
Provided by Galley Wench
Categories Drop Cookies
Time 35m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Place rack in middle of oven and preheat to 375 degrees.
- Line two cookie sheets with parchment paper (or grease sheets).
- With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
- Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
- Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
- 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.
- Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
- Transfer to rack to cool.
- Cookies will keep in an airtight container at room temperature for up to 5 days.
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- 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.
- 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.
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