Not really sure where these cookies get their name, but man, they are good. A kitchen-sink kind of cookie, filled with almost everything from the baking shelf. My mom discovered this recipe when I was a little kid and they were one of our favourites growing up. My brother really liked them but he hates raisins. My mom would always make one batch for my dad and me with raisins and then make a second batch without. Since then I’ve adjusted and tweaked this recipe and it’s only gotten better!
These are exactly what they sound like, trail mix in a cookie. They are super versatile. It’s basically a 2 part recipe. The basic dough is the same every time. But the fun comes from the second part – the add-ins. There are 3 cups of add-ins and you can choose what you want to use. It’s a combination of coconut, dried fruit, chocolate, and nuts. Basically, you can use whatever you want to use and have on hand. If you don’t like a particular ingredient (or are allergic) simply up each ingredient to a total of 3 cups. For example, if you don’t like raisins (like my brother) you might use 1 cup of each chocolate, nuts and coconut. As long as the add-ins total 3 cups, you’re good.
I have made 3 variations – all of which taste delicious!
- shredded coconut, raisins, Smarties, and cashews
- shredded coconut, dried cranberries, white chocolate chips and almonds
- coconut, cranberries, pecans, dark chocolate chip
Basically, whatever you want or have on hand is fair game. Just make sure the add-ins total 3 cups.
The basic dough:
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups flour
- 2 cups oats (instant or quick cooking)
- 2 cups rice crisp cereal
- 3/4 cups seeds or coconut
- 3/4 cups Dried Fruit
- 3/4 cups chocolate
- 3/4 cups Nuts
- Preheat oven to 350 degrees
- Whisk eggs and combine with butter, sugar, brown sugar, and vanilla.
- Add baking soda, baking powder and salt.
- Slowly add the flour, oats, and rice crisp cereal one cup at a time. Mix until all ingredients are evenly distributed throughout the batter.
- Add in the add-ins mixing them in slowly until they are fully incorporated
- Using a teaspoon or your favourite cookie scoop, drop cookies onto a parchment paper covered baking sheet. Make sure there is enough room in between. Use the back side of a fork to push down the tops slightly.
- Place in the oven for about 8-12 minutes or until the edges are golden brown. I like to use the convection setting on my oven which usually means it’s on the lower end of the cook time, but every oven is different.
- Remove from oven and let cool on the baking sheet for a few minutes.
- Enjoy with a big glass of ice cold milk!
While this recipe does double well, it makes a heck of a lot. A single batch will make about 4-6 dozens cookies, depending of course on the size you wish to make. I doubled this recipe while pregnant with the plans to freeze half the dough. I could barely make the batch fit in my professional size Kitchen-Aid stand mixer. I usually can make a triple or quadruple batch of other recipes in this mixer. Everything worked out fine, but I’m lucky that I didn’t try to make a bigger batch. This is less than half a regular batch.
Let them cool almost completely before moving them. They are a little soft when they come out of the oven, and if you move them too soon, they tend to fall apart. Let them fully set before you eat them.