Name: Trail Mix Cookies
Yield: Makes 12 (3") cookies
Ingredients: 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 bittersweetchocolate bars or chips or disks; ½ cup (63 g) all-purpose flour; Flaky sea salt

stack of four trail mix cookies studded with dried fruit and nuts

Photo by Laura Murray, Food Styling by Yekaterina Boystova

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

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Recipe information

Yield
Makes 12 (3") cookies

Ingredients

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 bittersweetchocolate bars or chips or disks

½ cup (63 g) all-purpose flour

Flaky sea salt

Preparation

Step 1
Place racks in upper and lower thirds of oven; preheat to 350°F. 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°F. 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.