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Trail Mix Freezer Cookies

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Trail Mix Freezer Cookies

Trail Mix Freezer Cookies

amanda

Equipment

  • - Mixer Stand (Paddle & Dough Hook)

  • - Measuring Cups and Spoons Set

  • - Silicone Baking Mat

  • - Freezer-Safe Storage Containers

  • - Oven Thermometer

  • - Rolling Pin

  • - Cutting Board

  • - Food Processor (Optional for larger batches)

  • - Stand Mixer (With Bowl & Paddle Attachment)

  • - Baking Sheet

Ingredients

  • 3/4 cup all purpose flour

  • 1/2 cup white whole wheat flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 cup (packed) golden brown sugar

  • 3/4 cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 cups old-fashioned oats

  • 1/2 cup unsweetened flaked coconut

  • 2 cups trail mix, coarsely chopped

Instructions

1

Instruction 1

Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.
2

Instruction 2

Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart. Do Ahead For ready-to-bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.
3

Instruction 3

Preheat oven to 350°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.
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