Trail Mix Oatmeal Cookies
I like to experiment with different nuts and dried fruits to make some funky trail mixes that have a butt-load of diversity. The other day I made one that had pecans, pine nuts, coconut, dried pineapple, Craisins, and semisweet chocolate chips. After one bite, it was sheer OHMIGOSH-ness in my mouth and flavor exploded…everywhere. It was a…pina colada…NO! Chocolate covered cranberry goodness…NO! double-pine apple-nut (lol)…NO! I don’t know what it was. But it was fantastic. And then it hit me…This would be amazing in a cookie!
And so I made cookies! YUM! Dough-y!
Freshly baked cookie- y! And healthy too! (well, as healthy as you can get with a cookie) And they only have 85 calories each.
To make cookies healthier, the idea is NOT to cut out the fat and replace it with applesauce. This yields cookies that bounce and taste like rubber. Use oil! Hydrogenated oils (shortening) are chemically saturated. Yuck. This means that all of the fatty acids are completely straight and there are no C=C bonds, or ‘kinks’ in it’s molecular structure. Naturally, the oils wouldhave kinks, but chemical processing straightened them out. Thus, the molecules all stack up nicely and are solid at room temperature.
½ cup packed brown sugar
1 cup of old-fashioned oats
½ teaspoon cinnamon
1 teaspoon of baking soda
½ teaspoon salt
1/3 cup chopped pecans
2 tablespoons whole flax seeds
¼ cup sweetened dried pineapple chunks
¼ cup sweetened shredded coconut
¼ cup semisweet chocolate chips
¼ cup pine nuts
Preheat the oven to 375 degrees.
In a large mixing bowl, whisk together the oil, sugar, egg, vanilla, cinnamon, salt and baking soda. Stir in the flour and oats. Mix well. Stir in the nuts, dried fruit, coconut and chocolate. Chill for 1 hour.
Drop teaspoonfuls onto a cookie sheet, flatten slightly with your hand or the back of a spoon, and bake for 8 minutes. Cool completely on the cookie sheet.
Serving size: 2 cookies