Author: Pamela, inspired by epicurious via Smitten Kitchen
Serves: makes 3 dozen cookies
Ingredients
8 Tablespoons (1 stick) unsalted butter, at room temperature
½ cup natural cane sugar (or coconut sugar)
⅔ cup brown sugar (or coconut sugar)
1 teaspoon pure vanilla extract
2 large eggs
1 ½ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup rolled oats (either old-fashioned or quick-cooking)
1 ½ cups chopped pecans (or walnuts or macadamia nuts)
1 cup chocolate chips
½ cup unsweetened, dried coconut flakes (or use extra pecans)
½ cup dried fruit, such as cranberries (or use extra chocolate chips)
(Or use 3 ½ cups trail mix instead of above add-ins; chop nuts)
½ teaspoon freshly grated orange zest (optional)
Instructions
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a Silpat.
In the bowl of an electric mixer, cream the butter and sugars together until light and fluffy, about 4 minutes. Add the vanilla and 1 egg at a time until well incorporated.
In a separate bowl, mix together flour, baking soda, salt and spices. Add half the dry mix to the butter with the mixer on low speed. After the flour has been incorporated, add the remaining flour mixture and stir together.
Stir in the remaining ingredients.
Drop the dough by heaping tablespoons onto the cookie sheet and bake until golden, 12-15 minutes. (If you bake the dough directly from the fridge, add 3-5 minutes.)
Remove from the oven and cool cookies for 2 minutes before transferring to a cooling rack.
Recipe by Pamela Salzman at https://pamelasalzman.com/trail-mix-cookies-recipe/