Oatmeal trail mix cookies

Yield: 1 servings

Measure Ingredient
½ \N Stick unsalted butter; softened (1/4 cup)
¼ cup Vegetable shortening
½ cup Firmly packed light brown sugar
1 large Egg
½ teaspoon Baking soda dissolved in 1 tablespoon
\N \N ; warm water
½ cup Plus 2 tablespoons all-purpose flour
½ teaspoon Salt
½ teaspoon Vanilla
1½ cup Old-fashioned rolled oats
½ cup Sweetened flaked coconut
\N \N A; (6-ounce) package
\N \N ; semisweet chocolate
\N \N ; chips
⅓ cup Roasted peanuts
½ cup Raisins

In a bowl cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla.

Stir in the oats, the coconut, the chocolate chips, the peanuts, and the raisins. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork flatten and spread each mound into a round, about 3 inches in diameter. Bake the cookies in batches in the middle of a preheated 375F. oven for 8 to 10 minutes, or until they are golden, transfer them with a metal spatula to racks, and let them cool.

Makes about 30 cookies.

Gourmet October 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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