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| Photograph By Laura Murray. Food Styling By Yekaterina Boytsova |
These cookies are
inspired by the most trusted human energy source: trail mix. They’re crammed
with toasted nuts (such as walnuts, pecan, cashews), dried fruit (like
apricots, raisins, and tart cherries), hearty oats, and chocolate. SOURCE:
Ingredients
MAKES TWELVE 3" COOKIES
1½ cups assorted
raw nuts and seeds
½ cup (60 g)
old-fashioned oats
1 large egg
4 Tbsp. unsalted
butter, melted
¼ cup (packed; 50
g) dark brown sugar
2 Tbsp. (25 g)
granulated sugar
1½ tsp. vanilla
extract
1 tsp. kosher salt
½ tsp. baking
soda
¾ cup assorted
dried fruit (cut into ½" pieces if large)
¾ cup chopped
bittersweet chocolate bars or chips or disks
½ cup (63 g)
all-purpose flour
Preparation
Step 1
Place racks in
upper and lower thirds of oven; preheat to 350°. Toast nuts and seeds and oats
on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes.
Transfer to a medium bowl; let cool.
Step 2
Meanwhile, mix
egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a
large bowl; let sit until nuts are cool (this will make for a chewier cookie).
Step 3
Add dried fruit
and chocolate to nut mixture; toss to combine. Give egg mixture a good stir,
then stir in flour. Mix in nut mixture, smashing it against the sides of the
bowl with a rubber spatula, until combined and mix-ins are evenly coated in
dough. (It will look like too many mix-ins, but dough will come together as it
chills.) Cover and chill at least 2 hours and up to 3 days.
Step 4
Reheat oven to
350°. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing
firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as
you go. Using measuring cup or your hand, press cookies into 2½"-diameter
disks about ¾" thick; sprinkle with sea salt.
Step 5
Bake cookies,
rotating baking sheets top to bottom and front to back once, until golden brown
and no longer wet-looking, 11–13 minutes. Let cool on baking sheets.
Step 6
Do Ahead: Cookies can be made 1 week
ahead. Store airtight at room temperature.
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