cup (2 sticks) unsalted butter, room temperature
cup (packed) golden brown sugar
teaspoon vanilla extract
cups old-fashioned oats
cup unsweetened flaked coconut
cups trail mix, coarsely chopped
3 baking sheets with parchment paper.
2. Mix first 6 ingredients in bowl.
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.
2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches
DO AHEAD For ready-to-bake dough, freeze dough on sheets until
firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready
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