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Trail Mix Freezer Cookies


3/4 cup all purpose flour

1/2 cup white whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter, room temperature

1 cup (packed) golden brown sugar

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 cups old-fashioned oats

1/2 cup unsweetened flaked coconut

2 cups trail mix, coarsely chopped


1. Line 3 baking sheets with parchment paper.

2. Mix first 6 ingredients in bowl.

3. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.

4. Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart.

DO AHEAD For ready-to-bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.

5. Preheat oven to 350°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.)

6. Transfer to racks to cool.

From Maria Helm Sinskey, Bon Appétit


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