Trail Mix Cookies

Trail Mix CookiesThe last thing my gran nephews needed were more toys for Christmas. So I surprised them and their parents with an invitation instead of stuff. Their parents were as excited about the gift as they were as I insisted that they go along. I certainly didn’t want to corral three energetic boys on a high energy outing all by myself.


So I took them to Hoodoo to go tubing. It’s pretty awesome. Hoodoo supplies the tube and there’s even a tube lift that will drag you up the hill; although, you get more runs if you climb the hill yourself. The runs are groomed and free of any trees that might decide to put a damper on your day. It’s a whole lot of fun. It turned out to be a gorgeous and wonderful day.

I recommend packing your lunch. The food options are limited to snacks at the tubing area and the last time I was at the resort building the options were overpriced and not that appetizing. I packed sandwiches, carrots, and chips and these tasty cookies. They’re a great combination of savory and sweet and gives you that taste combo with almost every bite. They do break apart easily so pack them gently.

This recipe is altered slightly from Holiday Gifts from a Jar published by PIL Cookbooks. If you want to give it as a gift layer all the dry ingredients and the brown sugar into a jar and label with the recipe.

Trail Mix Cookies

½ cup butter, softened
¾ cup packed light brown sugar
1 egg
1 tsp. vanilla
½ cup flour
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1 ½ cups rolled oats
1/3 cup chocolate chips
¼ cup peanuts
1/3 cup crushed pretzels
¼ cup dried cranberries
Preheat the oven to 350° and lightly grease your cookie sheets.

Beat the butter until light and fluffy. Add the brown sugar, butter, egg, and vanilla and beat until well mixed. Add the remaining ingredients and mix until a well combined. The mixture will be fairly dry but will stick together when pressed.

Separate the dough into ¼ cup balls and place 2 inches apart on the prepared cookie sheets, flatten them slightly.

Bake for 16-18 minutes or until the edges start to crisp and turn brown. Remove from the oven and cool 10 minutes on cookie sheets. Transfer to wire racks to cool completely.



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