Happy Labor Day! I shared this photo on my instagram a few days ago, and so many people have requested this recipe. Enjoy them for Labor Day, weekday snacks or to sneak in your kids’ lunchboxes. They’re always a huge hit!
•If using larger dried fruit, chose them into smaller pieces before adding to the dough.
•Be sure not to overtake these cookies, as they will continue to cook when you remove them from the oven. remove them with they are lightly browned.
•Store cookies in an airtight container at room temperature for up to one week.
Trail Mix Cookies
Makes 48 Cookies
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup light brown sugar
1/3 cup turbinado sugar
1/4 cup butter, softened
2 large egg whites
1/2 cup honey
2 cups old fashioned rolled oats
1/2 cup green pumpkin seeds (pepitas)
1/2 cup unsalted sunflower seeds
1/2 cup mixed dried fruit (such as dried cranberries, cherries and blueberries)
1/2 cup mini semisweet chocolate chips
1. In a medium bowl, combine flour, baking soda and salt.
2. In large bowl, using an electric mixer on medium speed, beat brown sugar, turbinado sugar and butter until smooth. Beat in egg whites and honey. With the mixer on low speed, beat in flour mixture and toast until combined. Stir in pumpkin seeds, sunflower seeds, dried fruit and chocolate chips.
3. Drop dough by tablespoonfuls about 1 inch apart on prepared baking sheets.
4. Bake, one sheet at a time, in preheated oven for 8 to 10 minutes or until lightly browned. Let cool on pan on a wire rack for 5 minutes, then transfer to racks to cool completely .