Trail-Mix Cookies

Before it gets too hot to turn our ovens on, I would like to share a recipe that I received from a friend of Dorothy Moore. I could hardly stay away from the cookie tin after eating my first one. This is healthy, nutritious and tastes sooo good.

Trail-Mix Cookies

Ingredients:

1/2 lb. (2 sticks margarine or butter, softened)

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

Back to homepage

Subscriber Login

Keep reading with a digital access subscription.

Subscribe now

1 teaspoon cinnamon

1/2 teaspoon salt (optional)

3 cups Quaker Oats, uncooked (quick or old-fashioned)

1/2 cup raisins

1/2 cup Trader Joe’s orange flavored cranberries (I used regular cranberries and 1 teaspoon orange zest)

1/2 cup chopped nuts (I used pecans)

Directions:

• Heat oven to 350 degrees
• Beat together butter and sugars until creamy.
• Add beaten eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon and salt; mix well.
• Stir in oats, raisins, cranberries (zest) and nuts; mix well.
• Drop by rounded tablespoons onto ungreased cookie sheet. (I lined my sheets with parchment paper and it kept the sheets clean.)
• Bake 10 to 12 minutes or until golden brown. I checked after 10 minutes and my total cooking time was 15 minutes.)
• Place cookies on wire rack to cool.

Makes 3 to 4 dozen depending how large your rounded tablespoons are.

Note: You might like to use Splenda for cooking instead of granulated sugar.