Every other summer my family packs up and heads for one of our very favorite vacation places- Gulf Shores, Alabama. We absolutely love the beach and the time we get to spend together without the interruption of chores, like cleaning, laundry and going to work or school. We drive to Gulf Shores, which is about a 13-hour road trip from our house in St. Louis – yes, a long drive indeed.
In preparation for this trip, my girls and I like to put together a big bowl of trail mix that we throw all kinds of tasty little treats into, mix with a giant wooden spoon and then divide up into lots of little bags to nibble from on our long drive to the beach. Trail mix seems to satisfy just about every craving, whether it’s an after breakfast, lunch or dinner snack. There’s a little bit of something in each baggie that will take care of whatever you’re hungry for until the next pit stop.
This summer is one of our off years from Gulf Shores, but we still get to go to the beach – Hooray! We are flying to North Carolina to spend some time with my brother and his family at Topsail Island. We can’t wait! In order to make our snacks a little easier to transport and avoid needing all of those little baggies, the girls and I decided to make trail mix cookies, instead. All of our favorite things like M&M’s, peanut butter chips, salty roasted almonds and sweet golden raisins get mixed together in a delicious cookie dough made with Hodgson Mill Whole Wheat Flour, Hodgson Mill All Purpose Naturally White Flour and old-fashioned rolled oats.
These cookies will be much easier to pack with us for our trip and help take care of any hungry children or adults along the way. I bet Uncle Dan will be excited if we have any leftover to share with him, too.
To begin, mix all of the dry ingredients in a medium sized bowl and whisk together. Set aside.
In a large bowl, beat the butter and sugar together until it’s light and fluffy – about 3 minutes. Next add the eggs – one at a time – mixing in between and scraping down the sides of the bowl as necessary. Beat in the vanilla next.
Add the dry ingredients to the wet and mix on low speed until just incorporated.
Add the trail mix goodies and stir them into the dough with a wooden spoon. Feel free to substitute whatever your favorite candies, fruits or nuts may be. You really can’t go wrong with this dough.
Drop the dough by large tablespoon-sized balls onto lined baking sheets and bake in a 350˚F oven for 10-13 minutes or until lightly browned around the edges. The middle of the cookie may still look soft when the edges turn brown – go ahead and pull the cookies out of the oven and leave them on the baking sheet about 15 minutes to finish cooking as they cool.
These cookies are chock full of goodness. They’re solid enough to handle being transported through airport security and can definitely withstand a little jumbling around in our carry-on bags as we get settled on the plane. I also imagine that they’ll help take care of any grumbling tummies while we wait to board our plane and in between flights as we make our way to the beach.
Whether you need a good, sturdy cookie to take on a plane, road trip or just because you like cookies with lots of goodies in them, these Whole Wheat Trail Mix Cookies hit the spot. We can’t wait to make them again. Enjoy!
Whole Wheat Trail Mix Cookies
- 1 cup Hodgson Mill Whole Wheat Flour
- 1 cup Hodgson Mill All Purpose Naturally White Flour
- 2 ½ cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup peanut butter chips
- 1 cup M&M chocolate candies
- 1 cup coarsely chopped roasted and salted almonds
- ½ cup golden raisins
In a medium sized bowl, whisk together the flours, oats, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, cream together the butter and both sugars until light and fluffy. Add the eggs one at a time, beating well between each addition. Beat in the vanilla extract. Add the flour mixture to the butter and sugar mixture all at once and mix on low speed until it is just incorporated. Add the peanut butter chips, M&M’s, almonds and raisins to the bowl and stir together with a spoon until completely mixed together and the goodies have been well distributed.
Drop the dough by large tablespoon-sized balls onto lined baking sheets and bake at 350˚F oven for 10-13 minutes or until lightly browned around the edges. The cookies will still look soft in the middle when the edges turn brown – take them out of the oven and allow them to cool on the hot cookie sheet for 15 minutes to finish cooking. Remove cookies to a wire rack to finish cooling.Store in an air-tight container
Makes about 3 dozen cookies.
Adapted slightly from Joy the Baker Cookbook
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.