This recipe for a hearty and chewy trail mix cookie is courtesy of Miraval Resort in Arizona and appears in Sweet & Savory, the resort’s cookbook.
Ingredients
4tablespoonsbutter or butter spread- softened
1/2cupSplenda Brown Sugar Blend (or Brown Sugar)- or use Splenda brown sugar blend
1/4cuprapadura (unrefined cane) sugar
1/2cuphoney- or agave nectar
2wholeegg whites
1cupall purpose flour
1/2teaspoonbaking soda
1/4teaspoonkosher salt
2cups rolled oats
1/2cupmixed seeds (pumpkin, sunflower)
1/2cupmixed dried fruit (cranberries, blueberries, cherries, apricots)
1/4cupmini semisweet chocolate chips
Instructions
Heat the oven to 350° F and line a baking sheet with kitchen parchment.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and cane sugar until smooth. Add the honey and egg whites, scrape down the sides of the bowl using a rubber spatula, and continue to mix for another minute.
In a small bowl, whisk together the flour, baking soda, and salt. Add this mixture and the oats to the ingredients in the mixer and continue mixing until just combined. Last, add the seeds, dried fruit, and chocolate chips.
Scoop 1-tablespoon portions onto the prepared baking sheet, leaving about 1 inch between the cookies.
Bake until the cookies are lightly browned and they release from the parchment, 8 to 10 minutes. Remove from oven and cool on a wire rack.