Trail mix cookies
Makes: 14
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Trail mix cookies
These cookies can be frozen before baking if you want to make ahead and bake just one or two at a time
Makes: 14
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
260Kcal
Fat
12gr
Saturates
6gr
Carbs
34gr
Sugars
18gr
Fibre
2gr
Protein
4gr
Salt
0.4gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 125g unsalted butter
- 100g light brown sugar
- 80g caster sugar
- 150g plain flour
- 150g whole rolled oats
- 1 tsp bicarbonate of soda
- ½ tsp fine sea salt
- 75g milk or dark chocolate chips
- 100g fruit and nut medley (from a 200g pack), roughly chopped
- 1 large egg
- 1 tsp vanilla extract
Step by step
Get ahead
Chill the cookie dough for up to 3 days. The cookie dough balls can be baked from frozen for an extra 2 minutes.
- Gently heat together the butter and both sugars in a saucepan until the butter has just melted. Stir, then tip into a large bowl and leave to cool for 10 minutes. In a separate bowl, mix together the flour, oats, bicarbonate of soda, salt, chocolate chips and fruit and nut medley.
- Beat the egg and vanilla into the butter and sugar mixture with a wooden spoon, then mix in the dry ingredients until just combined. Chill for at least 1 hour.
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Scoop and roll out 14 balls of the dough (about 60g each) and space well apart on lined baking trays. Bake for 16-17 minutes or until golden brown. Cool for 5 minutes then transfer to a wire rack.
