WEST COAST TRAIL COOKIES
This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies.
Provided by WestCoastMom
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 42m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
- Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
- Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
- Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Carbohydrate 20.5 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 5.5 g, Sodium 41.2 mg, Sugar 11.7 g
TRAIL MIX WITH HONEY-OATMEAL CLUSTERS
Provided by Food Network Kitchen
Time 25m
Yield 8 1/2 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, the vegetable oil, wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.
- Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3 to 5 more minutes. Let cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M's. Store in an airtight container.
OATMEAL TRAIL MIX COOKIES
Make and share this Oatmeal Trail Mix Cookies recipe from Food.com.
Provided by Some1sGrandma
Categories Drop Cookies
Time 1h15m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a large mixing bowl cream together butter, sugars, eggs, and vanilla until almost fluffy.
- In another bowl stir together flour, very finely chopped (should almost resemble powder) nuts, cinnamon, baking soda, baking powder, and salt.
- Slowly add your powdered ingredients to your creamed ingredients while mixing.
- Mix well.
- Now stir in the oats and trail mix.
- Drop by scoop or teaspoon onto hot stone or slightly greased cookie sheet.
- Bake for 11-14 minutes depending on cookie size.
- Remove cookies from baking sheet or stone right away and transfer to cooling racks.
OATMEAL TRAIL MIX COOKIES
Categories Cookies Chocolate Dessert Bake Kid-Friendly Raisin Coconut Peanut Oat Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 13
Steps:
- In a bowl cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the coconut, the chocolate chips, the peanuts, and the raisins. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork flatten and spread each mound into a round, about 3 inches in diameter. Bake the cookies in batches in the middle of a preheated 375°F. oven for 8 to 10 minutes, or until they are golden, transfer them with a metal spatula to racks, and let them cool.
TRAILSIDE OATMEAL COOKIES
Great for taking along on hikes or camping trips. Full of high energy goodies, mixed to your taste. The 2 1/2 cups semi-sweet chips should be a mix of those plus other items of your choice. I use Peanut butter chips, raisins, shredded coconut and nuts along with the semi-sweet chips for a total of 2 1/2 cups.
Provided by Kerena
Categories Drop Cookies
Time 1h20m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- In large mixing bowl, with mixer, beat butter and peanut butter until combined. Add sugars, baking soda and salt. Beat until well combined, scraping sides of bowl occasionally.
- Beat in eggs, milk and vanilla until combined.
- Beat in as much flour as you can with mixer. Stir in any remaining flour. Stir in rolled oats and your choice of goodies.
- Drop by rounded teaspoons onto ungreased baking sheets.
- Bake 8-10 minutes or until edges are golden. Transfer to wire rack to cool.
Nutrition Facts : Calories 228.2, Fat 10.3, SaturatedFat 5.1, Cholesterol 22.5, Sodium 132.7, Carbohydrate 32.9, Fiber 1.9, Sugar 21.9, Protein 3.9
More about "trailmix oatmeal cookies recipes"
TRAIL MIX COOKIES {LOADED WITH MIX-INS} - CELEBRATING …
From celebratingsweets.com
4.8/5 (28)Total Time 25 minsCategory Dessert, SnackCalories 228 per serving
- With a hand mixer or stand mixer, beat butter, brown sugar and honey for 2-3 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.
- In a separate bowl, combine oats, flour, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix until combined. Stir in 1 cup of trail mix by hand. Cover the dough and refrigerate for two hours or up to overnight (you can skip this step and bake immediately, but I prefer the final texture after chilling).
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners. Scoop the dough into two tablespoon balls and place a couple inches apart on the baking sheets. Use the remaining 1/2 cup trail mix to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie). Lightly press down on the dough balls to flatten just slightly. Bake for 9-11 minutes (see note), until the edges of the cookies are done and the very center is still slightly underdone. Do not over bake, as they will finish cooking on the baking sheet. Place the baking sheets on wire racks and allow the cookies to cool completely.
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4.6/5 (81)Author Sohla El-WayllyServings 12Estimated Reading Time 6 mins
- 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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