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Inspired by trail mix, these cookies offer enticing handfuls of dried fruit, nuts, chocolate, and coconut. Diced Dried Plums enhance the flavors of chocolate and cinnamon while giving each cookie a sweet, chewy texture.
Yield: about 24 cookies
135 grams / 1 cup all-purpose white flour
4 grams / 1 teaspoon baking powder
4 grams / 1 teaspoon baking soda
2 grams / 1/2 teaspoon kosher salt
1 gram / 1 teaspoon cinnamon
113 grams / 8 tablespoons unsalted butter, at room temperature
95 grams / 1/2 cup sugar
90 grams / 1/2 cup brown sugar
1 large egg
5 grams / 1 teaspoon vanilla extract
1 gram / 1 teaspoon orange zest
100 grams / 1 cup old-fashioned rolled oats
30 grams / 1/2 cup flaked unsweetened coconut
135 grams / 1 cup Diced Dried Plums
80 grams / 1/2 cup chocolate chunks
70 grams / 1/2 cup cranberries
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed until light and creamy, 3 to 4 minutes. Add the egg, vanilla, and orange zest, mixing briefly between additions.
Reduce the mixer speed to low and add the flour mixture in three installments, stopping the mixer to scrape down the sides of the bowl in between additions. Fold in the oats, coconut, dried plums, chocolate, and cranberries.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake until the edges are brown and the tops are set, 12 to 15 minutes. Repeat with remaining dough.