Trail Mix Cookies

This recipe is for what I call a trail mix cookie. Why do I call it that you ask? Good question!!! The add-ins for the cookie are all items you would find in a pretty basic trail mix. Remember to enjoy these cookies in moderation because while they are a little better for you than a store bought cookie they still don't fall under the label of healthy! If you do want to do away with a little of the sugar take out the brown sugar and add 3 ounces agave or honey. If you do this remove 1/4 C of the applesauce. If you really don't like butter you can substitute oil but it will significantly change the flavor and texture of the final cookie however it will get rid of the saturated fat from the butter. Your choice (just choose wisely or the evil flying monkeys will get you, look out, AAAAHHHH)!

For super hippie cookies add some toasted sunflower, pumpkin, or flax seeds. You can also take out an ounce of flour, either one, and add flax seed meal instead. Again choose your additions and substitutions well or you might find yourself listening to too much Phish and Grateful Dead music (no angry letters please I like both those bands).

Enjoy!

Ingredients:

• 8 ounces All Purpose Flour
• 8 ounces Whole Wheat Flour
• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 6 ounces butter- room temperature
• 7 ounces granulated sugar
• 4 ounces brown sugar
• 2 eggs
• 1 1/4 cups apple sauce (unsweetened)
• 4 ounces toasted nuts (pecans, walnuts, almonds, cashews, macadamia, hazelnuts, or a mixture)
• 4 ounces raisins, dried cranberries, or a mixture of the two
• 4 ounces chocolate chunks or chips (white, milk, dark, or a mixture)

Procedure:

1. Pre-heat your oven to 350 F.
2. Sift the flours, baking powder, baking soda, and spices together. Add the kosher salt.
3. Using the paddle attachment on a stand mixer, cream the butter and both sugars on medium speed until the mixture has lightened slightly, about 3 minutes.
4. Scrape down the bowl and mix on the slowest speed for 30 seconds.
5. Whisk the eggs together.
6. Set the mixer to stir and slowly stream in the eggs. Mix until combined.
7. Scrape down the bowl.
8. Add the applesauce and stir until blended together.
9. Add the nuts, chocolate, and dried fruit and stir until combined.
10. Add the dry ingredients and mix until incorporated.
11. Scrape down the bowl and mix for 30 seconds on speed 2.
12. Line sheet trays with parchment paper and scoop batter (about 2 tablespoons per cookie for a small cookie and about 4 tablespoons for a larger cookie) onto sheet trays.
13. Bake for 8-12 minutes (for a smaller cookie bake for less time and bake longer for a larger cookie) until the bottoms of the cookie are browned and the center has just set.
14. Remove from the oven and allow to cool 5 minutes then transfer for a wire rack to cool completely.