The sun is shining today, it’s even supposed to be 73 degrees. That’s almost vacation weather in my book. Spring is so beautiful in Oregon, there is just nothing that compares to the green we have here. Well, maybe Ireland could give us a run for our money….
Anyway, the stores are filled with Easter candy galore and it’s so fun making pretty desserts with all the pretty colors. Who wouldn’t reach for a cookie with all these bright, Spring hues. The festiveness alone is enough to make you smile.
There was something about these cookies that were absolutely delicious. I’m betting it was the combination of all the yummy nuts and textures when mixed together. These disappeared quickly with my very tough recipe testing group….a gaggle of teenage boys.
As many of you know, I love baking cookies in my whoopie pie pans. The dough does not spread and run all over the place, causing the cookies to be flat and unappetizing looking. I also weigh all of my dough balls in order to make cookies the same size and bake evenly. It really makes a difference.
The cookies are so simple ingredients wise, but lots of things contributed to their overall success; the thick cookie made in the whoopie pie pan, the flavors and textures of the nuts, the chewiness of the raisins and oatmeal and the sweetness of the candy and chocolate chips. Together it was perfection.
Easter Trail Mix Cookies
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup trail mix (mine included cashews, peanuts, raisins & almonds)
- 1 cup malted milk, small Robin's Eggs (Easter candy section)
- 2/3 cup quick cooking oats (raw)
- cooking spray
- In a large bowl combine flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer, cream together butter and both sugars until light and fluffy; about 3 minutes. Add eggs, one at a time and then add vanilla. Scrape down the bowl and add flour mixture with mixer on low speed. Mix only until combined. Stir in chocolate chips, trail mix, Robin's Eggs and oats.
- Chill dough for one hour.
- Spray whoopie pie pan with cooking spray. Roll dough into cookie balls that weigh 50 grams each. Place each ball into a well of the whoopie pie pan. Bake at 350 degrees for 15 minutes. Let the cookies finish cooking completely outside of the oven. Do not remove cookies from the pan until they are completely cool.
- You will also want cookies completely cool before serving. The candy coating from the Robin's Eggs is very chewy when warm. It harden's when cool giving a good texture.
- *When my cookies were still warm and just out of the oven, I quickly pressed in some extra chocolate chips and nuts on the tops. These ingredients usually sink into the cookie during baking but by doing this it gives your cookies a better look.
Looking for more Easter Recipes? Here are 10 Easter Cakes You Need to Make this Season.