Trail Mix Cookie Recipes - Quick, Easy and Oh So Good

Who would ever think you could add nutritious ingredients to a cookie and it still taste so good? Well, here you go! This Trail Mix cookie recipe is definitely a favorite of kids and adults alike.

For a great gift you can whip up a batch of Trail Mix cookies and present it in a decorated container. Buy a decorative airtight container or decorate a plain airtight container. Add a nice, hand crafted tag to create a wonderful, and not to mention edible, gift for someone you care about. It’s a good idea to list the ingredients used in the cookie on the back of the gift tag or on a separate tag. Since we can’t always be sure of what ingredients a person may have sensitivity or an allergy to, listing ingredients is always the way to go.

You Will Need:

1/2 cup of softened butter
1 egg
1 teaspoon of vanilla extract
3/4 cup of all-purpose flour
3/4 cup of wheat germ
1/2 cup of sugar
1/2 cup of brown sugar
1/2 cup of dried cranberries
1/2 cup of raisins (dark, not golden)
1/2 cup of chopped pecans
1/3 cup of quick-cooking oatmeal
1/3 cup of sweetened flaked coconut
1 teaspoon of baking powder
1/2 cup of softened butter
1 egg
1 teaspoon of vanilla extract

You will need to preheat your oven to 350 degrees. In a large bowl, use a fork or an electric mixer set on low speed to cream the softened butter, egg, and vanilla extract.

Next, add the flour, wheat germ, sugar, brown sugar, dried cranberries, raisins, pecans, oatmeal, coconut, and baking powder. Stir together until well combined.

Now you are ready to drop the dough by heaping teaspoons onto your ungreased cookie sheet. Space your cookies about 2 inches apart to allow for room for spreading. You will now bake your cookies at 350 degrees for 12 to 14 minutes, or until they turn a golden, light brown color. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. I suggest serving the cookies immediately, but if you’ve made enough to actually have leftovers you can store them in an airtight container for up to 2 weeks.