Trail Mix Oatmeal Cookies with Coconut and Toasted Almonds, a moist and chewy cookie that could, maybe, sub for breakfast.
Our son is nearing his freshman college finals. When I asked what treat I could send him (he’s out of state), the request was, “healthy-ish cookies.”
“Like breakfast cookies?” I asked.
With a resounding yes and a request for lots of fruit, I went to work making these. I knew they would ship well, would be filled the trail mix goodies he loves… and have enough cookie flavor to keep him and his roommates happy.
It’s a variation of everyone’s favorite oatmeal cookie. Make it your own by adding dried fruit, nuts, and seeds of choice.
Perfect for sack lunches, picnics, 3:00 p.m. afternoon pick-me-ups, or even… college finals!
Trail Mix Oatmeal Cookies with Coconut and Toasted Almonds, a moist and chewy cookie that could, in fact, sub for a breakfast cookie.
1 cup butter, softened (2 sticks)
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1–1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins (and/or dried fruit of choice)
1/2 cup pepitas/ pumpkin seeds
1/2 cup shredded coconut
1/2 cup toasted almonds, chopped
Preheat oven to 350 degrees.
In a large bowl beat together butter, sugar, and brown sugar until creamy and light. Add eggs and vanilla and mix until well combined.
Whisk together the flour, baking soda, cinnamon, and salt. Add to the butter mixture and mix well. Stir in the oats, raisins, pepitas, coconut, and toasted almonds. Drop by scoops onto an ungreased baking sheet and bake 10 to 12 minutes or until the edges are golden brown. Cool on the sheet for a minute before transferring to a cooling rack.