Thursday, October 6, 2011
I went on a trip last month to a cabin in the woods, and I needed something to bring, something that's easy to grab and munch. Cookies would be popular, of course, but I wanted something more. I wanted cookies that would actually be healthy, cookies that I could eat for breakfast and not feel horribly bad about it. So I picked up a healthy-recipe cookbook we have lying around, and I found this recipe. Trail mix, for a weekend in the woods? That seemed appropriate. And these have nuts and seeds and fruit in them, plus a little whole grain, so they're remarkably healthy. But I won't compromise on flavor in the name of good health, and I'm happy to say that no compromise was required here -- these are delicious, chewy and crunchy and salty and sweet and addictive, for sure.
Trail Mix Cookies
From "The America's Test Kitchen Healthy Family Cookbook"
1 c rolled oats
1/2 c whole wheat flour
1/4 c regular all-purpose flour
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp baking soda
5 tbsp butter, melted and cooled
2 tsp vanilla
1 c brown sugar (either light or dark works here)
1/2 c dried cherries, raisins or other similar dried fruit (I used currants)
1/2 c unsalted pumpkin or sunflower seeds
1/4 c pecans, walnuts or almonds
1/4 c chocolate chips
1. Whisk together the oats, flours, salt, cinnamon and baking soda.
2. In another, larger bowl, whisk together the butter, egg and vanilla. Stir in the sugar until smooth. Stir in the oat mixture until just combined, then stir in the fruit, seeds, nuts and chips.
3. Roll dough into tablespoon-sized balls and place about 2 inches apart on a parchment-lined baking sheet. (You'll want to use wet hands for this, so the dough doesn't stick to your hands.)
4. Bake at 350 degrees until the edges are set and starting to brown but the centers are still soft, puffy and underdone, 12 to 16 minutes.
5. Let cool on the pan for 10 minutes, then remove to a rack to finish cooling.