Recipe: Oatmeal Trailblazers (oatmeal cookies coated rolled in trail mix before baking)

OATMEAL TRAILBLAZERS

2 cups unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups oatmeal (not quick cooking)
2 1/2 cups (about 12 ounces) fruit and nut trail mix, pieces no larger than 1/2 inch

Position rack in middle of oven and preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.

In medium bowl, stir together flour, baking soda, baking powder, salt and cinnamon; set aside. In large bowl, using electric mixer on medium speed, beat butter, granulated sugar and brown sugar until smoothly blended, about 1 minute. Stop mixer and scrape sides of bowl as needed during mixing. Add eggs and vanilla, and mix until blended, about 1 minute. On low speed, add flour mixture, mixing just until incorporated. Mix in oatmeal.

Put trail mix in medium bowl.

Using an ice cream scoop or measuring cup with 1/4-cup capacity, scoop out portions of dough and roll each one between palms of hands into a ball. Roll each ball in trail mix to coat it thickly with the mix, and place cookie balls on prepared baking sheets, 3 inches apart.

Bake one sheet at a time until cookie bottoms and edges are light brown, about 23 minutes. Cool 5 minutes on baking sheets, then use wide metal spatula to transfer to wire rack to cool completely.

Cookies can be stored in tightly covered container at room temperature up to 5 days. For longer storage, wrap each cookie snugly in plastic wrap and freeze in tightly covered metal or plastic container for up to 3 months.

Makes 15 cookies
Adapted from source: Big Fat Cookies by Elinor Klivans