Cranberry Nut Trail Mix Cookies
A little over a year ago I wrote about some chewy trail mix cookies, the patter of rain all around me and my unbating need to watch old movies and hide under big blankets while storms roll by. Not much has changed in that time, at least not when it comes to my love for rainy days. They slow me down, calm my incessant craving for work and best of all they make sit and stare out windows.
So today I’m going to stare out a window and snack on these cookies. I’m going to focus on the feeling of my favorite blanket pressed against my skin. I may close my eyes so I can listen to the delicate tapping of a light rain storm. And I might even let myself take a nap.
The thought to change out of pajamas will never cross my mind. The sink, half full with dishes, will just have to wait. Thoughts of work and tasks and obligations and more will disappear into a blissful nothingness. Instead I will worry about my favorite characters and whether or not they will get back together in the end. I will fret about being too hot with the blanket on and too cold with my blanket off.
And I will eat cookies.
Trail Mix Cookies: While this cookie has many ingredients, it is very easy to make. And the best part? This cookie is ridiculously customizable. So long as you keep the weight or volume of all the extras the same–more on this in a moment–, any adjustments will not require any changes to the preparation or baking time. So if you don’t like candied pecans, you can substitute them with good ‘ole regular pecans… or cashews… or dried cranberries. The possibilities with this cookie are endless and just about every time I bake them, I try a different variation. This variation I’m sharing now is my favorite though. I definitely suggest starting with this recipe below.
This recipe makes a lot of large cookies (we’re talking on the order of 4-5 dozen). You can easily half this recipe but trail mix cookies like this tend to keep quite a while – up to a full week stored in an airtight container at room temperature. That’s why these make for perfect treats to ship around the country to your friends.
- 8 ounces unsalted butter, at room temperature
- 6 ounces brown sugar
- 6 ounces granulated sugar
- 2 ounces maple syrup
- 2 eggs
- 1½ teaspon vanilla extract
- 13 ounces all purpose flour
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 6 ounces (1½ cups) orange nut granola
- 4 ounces chopped walnuts, roughly chopped
- 4 ounces chopped pecans, roughly chopped
- 4 ounces chopped almonds, roughly chopped
- 4 ounces rolled oats
- 4 ounces dried cranberries
- 6 ounces raisins
- 6 ounces dark chocolate, roughly chopped
- 6 ounces milk chocolate, roughly chopped
- Preheat the oven to 350°F.
- Add the butter, sugar and syrup to the mixing bowl. Beat on medium speed until combined.
- Add eggs one at a time, beating well after each addition to ensure it is thoroughly mixed in.
- Add the vanilla and mix in well.
- Add the flour, cinnamon, baking soda and salt. Beat on medium-low speed until a dough forms.
- Add the remaining ingredients (granola, nuts, oats, died cranberries, raisins and chocolate) and mix at low speed until everything is evenly distributed throughout the dough.
- Spoon the batter onto the baking sheet and press each down slightly (these cookies do not spread much during baking).
- Reduce the oven to 325°F and bake for 14 to 16 minutes until they are golden brown around the edges.
- Let cool slightly on the baking sheets before removing to a cooling rack.