Trail-mix Cookies

I found this recipe on Epicurious.com. It's from the September 2009 issue of Bon Appetit by Marie Helm Sinskey.  The sweet thing about this recipe is that you can make the dough and freeze it or bake it right then AND they are vegetarian. (Really, you can do this with most cookie recipes) I did not use the coconut that the recipe called for as I am allergic to it. Click here for the recipe!

Ok, so first of all, I forgot to take the butter out of the freezer because I was busy trying to feed the kiddies. Let me just say, make sure the butter is ROOM TEMP like the recipe says. It would have saved me a lot of frustration. Definitely a rookie mistake. Also, line your baking sheets with parchment paper. I didn't because I never do as we have non-stick airbake pans. That was regret #2.

The recipe wants coursely chopped trail mix- I threw it in the food processor and pulsed a few times. I also baked it 14 min on my airbake pans, but 13 on the cookie sheet that was a non-airbake. I used a scooper so that the cookies were uniform in size (and I hate getting my hands dirty).

The verdict? This recipe is DEFINITELY a keeper! The cookies are absolutely delish! They are packed with oats and nuts...a great homemade substitute for a granola bar! That was my plan... I thought that The Chef could take them to school with him for a quick snack before class.