Friday, February 17, 2012

Trail Mix Jumble Cookies

Ok, it's been paining me to hold out on you like this, but I'm just now getting around to using this--I can't believe I hadn't made the time but the best laid plans....  Anyway, I got the best baking swag for Christmas.  Madaline, my mother-in-law, asked Dave what I wanted, so he gave her the King Arthur Flour catalog that I had marked up.  Thinking I'd get one or two items on my list, I ended up getting them all!  Not the least of which was the King Arthur Flour Cookie Companion Cookbook, something I've been coveting for a while!

Here's what I have to say after making one cookie recipe from this book: holy crap, I don't think I can go back to some of my tried and true cookie recipes.

That's, like, a big deal.

Starting off in the oatmeal cookie section of the book (it's broken up into sections on the main cookie types--chocolate chip, sugar, oatmeal, peanut butter, and more, with several variations on each), I wanted to try a variation right away.  I chose the Essential Soft Oatmeal Cookie and then opted for the Trail Mix Jumbles add-ins to create a soft oatmeal cookie with a lightly moist, almost cakey, crumb flavored with cranberries, chocolate and coconut to mimic a soft trail bar.  These were perfect.  I love the flavors and the texture of the cookie, as well as how easy they were to make.  Adding the mix ins before the flour was new to me, but I think it made a difference in the texture by not overworking the batter by mixing again after adding the flour.  There are many variations and I intend to try a LOT of them, but these are perfect as is and would be a welcome lunch box treat, I'm sure.

Trail Mix Jumbles

1/2 cup butter
2 Tablespoons vegetable oil
1 cup brown sugar
1 egg, beaten
6 Tablespoons sour cream
2 teaspoons vanilla extract
1 cup dried cranberries
2 cups rolled oats
2/3 cup chocolate chips
1/3 cup flaked coconut
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups flour
1 cup walnuts, chopped

In a large bowl or bowl of a stand mixer, cream together butter, oil and sugar.

Add the egg and beat until fluffy, scraping sides of bowl as necessary.  Beat in the sour cream and vanilla.

Stir in dried cranberries, oats, chocolate chips and coconut.

In a medium bowl, whisk together baking soda, cinnamon, salt and flour.

Gradually add to butter/oat mixture, beating well after each addition. (Note: If using a stand mixer, switch from a whisk attachment to a paddle attachment.)  Stir in the nuts.

Allow dough to rest for 15-30 minutes.

Using a medium cookie scoop (also known as a Tablespoon cookie scoop), drop dough on a parchment or Silpat lined cookie sheet.

Bake at 350 degrees F for 12 minutes or until they are lightly browned.  Turn baking sheet 180 degrees halfway through baking. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pans for 2 minutes before moving to wire racks to cool completely.

Makes 45 cookies.

Happy Baking,
The Cookie Princess

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