Inspired by trail mix, these oatmeal coconut trail cookies offer enticing handfuls of dried fruit, nuts, chocolate, and coconut. diced prunes enhance the flavors of chocolate and cinnamon while giving each cookie a sweet, chewy texture.
Yield: 24 cookies
135 g / 1 cup all-purpose white flour
4 g / 1 teaspoon baking powder
4 g / 1 teaspoon baking soda
2 g / 1/2 teaspoon kosher salt
1 g / 1 teaspoon cinnamon
113 g / 8 tablespoons unsalted butter, at room temperature
95 g / 1/2 cup sugar
90 g / 1/2 cup brown sugar
1 large egg
5 g / 1 teaspoon vanilla extract
1 g / 1 teaspoon orange zest
100 g / 1 cup old-fashioned rolled oats
30 g / 1/2 cup flaked unsweetened coconut
135 g / 1 cup Diced Dried Plums
80 grams / 1/2 cup chocolate chunks
70 grams / 1/2 cup cranberries
Preheat the oven to 350F [180C]. 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 minutes. Add the egg, vanilla, and orange zest, mixing briefly between additions.
On low speed, add the flour mixture in 3 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 in [5 cm] apart. Bake until the edges are brown and the tops are set, 12 to 15 minutes. Repeat with remaining dough.