These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts (such as walnuts, pecan, cashews), dried fruit (like apricots, raisins, and tart cherries), hearty oats, and chocolate.
Recipe information
Yield
Makes twelve 3" cookies
Ingredients
1½
½
1
4
¼
2
1½
1
½
¾
¾
½
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 350°. 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°. 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.
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Reviews (81)
Back to TopI love these! They are delicious and hearty. I have made them about 10 times with a variety of nuts, fruits and seeds. My kids enjoy them and they are a great pick me up snack that is highly portable.
Leggy
San Diego
6/17/2023
Used my homemade trail mix & made two dozen instead of just 12. They are all perfect and so easy.
Sarah
Texas
2/1/2023
I have made these cookies over and over again. My family loves these! I use this recipe as a pantry clean out recipe. This time I used golden raisins, apricots, walnuts, almonds, sunflower seeds and shredded coconut. These are awesome, we eat them as a late night snack or a quick breakfast. They last a few days in an airtight container too.
Charlize Cantu
Chicago
3/8/2022
These are so delicious. I used sunflower seeds, pistachios, pecans, hazel nuts, dried figs and 85% chocolate... I subbed half the flour for ww and also sprinkled sweetened coconut and turbinado on top. Also, I made a double batch and spread it out on a silpat lined baking sheet to make squares cause I didn't feel like taking the time to scoop. Sohla you never disappoint, you are my kind of chef. The wing it and enjoy kind.
Erica
Campbell, ca
9/16/2021
Been eyeballing this recipe for a while and I'm so glad I've finally made it. I was pretty skeptical looking at the dough, but it spread perfectly. I used cashews, dried papaya, pineapple, coconut, and dates, plus choco :) Also subbed turbinado sugar plus a little honey as I didn't have granulated or 'traditional' brown.
Jen
New York
8/28/2021
Fantastic recipe! I love how absolutely packed with oats, nuts, fruit, and chocolate it is! I'm really glad that the note about it seeming like there are too many add-ins was included because I was fearful of how chunky the mixture looked. Luckily it came out perfect and I've re-made this recipe several times over by now. The tip about pushing it against the side of the bowl to get it all covered in the actual cookie dough is also very helpful and key for me.
Amanda
Toronto, ON
7/20/2021
Not sure what I did wrong here, but I ended up with more of a granola with soft nuts then any sort of cookie. Family loved it, but differently not what I pictured packing for our camping trip.
Jess Sellers
Chicago, IL
6/25/2021