Michelle’s Trail Mix Cookies
Improvised and created in Miami circa 2016 when Michelle desperately wanted chocolate chip cookies but was too lazy to go to the supermarket to buy chocolate chips.
Makes 12 cookies and 1 cookie pie.
Ingredients
¾ cup granulated white sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups of your favorite trail mix
2 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
(room temperature, or microwave about 30 seconds)
Whisk together the flour, baking soda, and salt in one bowl.
Beat butter, granulated sugar, brown sugar, and vanilla extract in the other bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in the trail mix.
Drop 12 rounded tablespoons of batter onto a buttered / greased baking sheet, or onto a small plate if a baking sheet won’t fit into your refrigerator. Using the spatula, empty the rest of the cookie dough mix into the pie tin. Chill in fridge for at least 30 minutes, max. 24 hours.
Heat oven to 375º F.
Place cookie sheet on top middle rack and cookie pie on bottom middle rack. Bake cookies 12-15 minutes, rotating the sheet half way through. Remove cookie sheet from the oven and let cool for 5 minutes. Move cookie pie to the upper rack and cook 3-5 more minutes until golden brown.