Trail Mix Freezer Cookies Recipe Epicuriouscom

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. 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°F. 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.
• Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
• Mix almonds, cranberries, peanuts, and candy pieces together to make trail mix.
• Mix oats, flour, brown sugar, baking soda, and salt together in a large bowl. Beat in butter, honey, egg, and vanilla extract using an electric mixer or wooden spoon until dough is thoroughly combined. Fold in trail mix.
• Drop tablespoonfuls of cookie dough onto the prepared cookie sheets.
• Bake in the preheated oven until edges are set and bottoms of cookies are golden brown, about 8 minutes. Cool on wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets.
• Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.

Steps:

• Heat oven to 375°F. Beat sugars, peanut butter, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, oats, baking powder and baking soda thoroughly. Stir in candies, peanuts and raisins.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly with fork.
• Bake 9 to 10 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.

Steps:

• Preheat oven to 350 degrees F. (If you have a convection oven, preheat it to 325 degrees F, convection.) Line 3 cookie sheets with parchment paper. In a small bowl, combine the all-purpose flour, salt, baking soda and grated lemon or orange peel. Set aside. In a large mixing bowl or in the bowl of a standing mixer, beat together the butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs, one at a time, until they are fully incorporated. Add in the vanilla extract and orange or lemon extract. Add in the flour mixture, beating just enough to combine. Then add the oatmeal flakes. Beat to combine, followed by the chocolate chips, pine nuts and raisins. Beat again to combine. Using a tablespoon or ice cream scoop, drop a large mound of cookie dough onto the prepared cookie sheets, spacing them a few inches apart. (The cookies will spread while baking, so you want to be sure they are not too close together.) Sprinkle with sea salt. Bake until the cookies are crispy and golden about 12 to 15 minutes. Repeat as necessary. Cool on a wire rack. Store the cookies in an airtight container until you are ready to eat them. They also freeze well for later use. Written and owned by Dena Testa Bray. Dena Testa Bray Enterprises, LLC All rights reserved. © Gathering Flavors

Steps:

• in a bowl, cream tiogether the butter and peanut butter, beat in the sugar a little at a time, and beat the mixture until it is combined well. Beat in the egg and vanilla, stir in the flour and the baking soda, and stir in the peanuts, the chocolate chips and the raisins. Drop slightly rounded tablespoons of the batter 2 inches apart onto ungreased baking sheets and bake the cookies in a preheated 375 F. oven for 10-12 minutes, or until the tops just begin to color. Let the cookies cool on the sheets for 2 minutes, transfer them with spatula to racks and let them cool completely. The cookies keep in an airtight container for several days. (Right?)

Steps:

• Pour brown rice syrup and sugar into a pan. Warm over medium heat for 1 minute. Remove from heat and stir in vanilla and Sunbutter. Once blended, mix in remaining ingredients. Dough will be stiff. Form dough into 1oz balls (2 tablespoons) or as desired, and flatten with palm of hand. Let sit for 5 minutes and then enjoy!

Steps:

• Stir all the ingredients in a slow cooker until the maple syrup has dissolved and all the grains are moistened. Cover and cook on low for 6 hours, or until the porridge is creamy and the grains are tender.