Trail Mix Cookies

Voted a favorite sweet treat from Executive Chef Bonnie Moore in 2023, these cookies are packed with all our favorite ingredients and are easy to customize to your personal taste.

Trail Mix Cookies
Makes 2 to 3 dozen

5 ½ ounces all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
4 ½ ounces unsalted butter, room temperature
4 ½ ounces brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
5 ounces Blackberry Farm Grain and Nut
3 ounces dried cherries
2 ounces coconut flakes
1 ½ ounces cornflakes cereal
1 ½ ounces dried cranberries
1 ½ ounces dark chocolate chips
1 ½ ounces raisins

To make:
Place the flour, salt, baking soda and baking powder in a bowl and whisk to combine.

Place the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment and whip on medium speed until combined, lightened in color, and fluffy in texture, 2 to 3 minutes. Stop and scrape down the sides of the bowl at least once. Add the eggs one at a time, stopping to scrape down the sides of the bowel after each addition, and mix until combined. Add the vanilla and mix until combined.

Add the dry mixture to the wet and mix on low speed just until combined and no dry flour is visible, 1 to 2 minutes

Add the Grain and Nut, cherries, coconut, cereal, cranberries, chocolate chips, and raisins and fold in by hand until well combined.

Scoop the cookies 1-inch apart onto a parchment lined baking sheet using a 1-ounce scoop. Refrigerate 30 minutes before baking.

Heat the oven to 325°. Bake until golden brown, 18 to 20 minutes. Rotate the pan halfway through cook time. Remove the pan to a cooling rack to cool 5 to 10 minutes before removing the cookies from the pan. Cool completely. Store in an airtight container at room temperature for up to 1 week.