How are you?
I mean it: How are you balancing everything? There is so much that one person could pick up at any time right now (politics, pandemic/health, work, family, loved ones, kids, finances). Sometimes, it’s best to just choose one or two at a time, if possible. Focus on what you need to within a day and stick to that. You can only do what you can do.
Stay positive! You’re making it. You’re balancing things and learning new ways to treat yourself in the midst of it.
Treat-Yo-Self Freezer Cookies
One of the new ways I’ve learned to treat myself is through these break and bake frozen Trail Mix Cookies.
These days, you need quick meal solutions straight from the freezer, and dessert is no exception. With this recipe, you put in 10-15 minutes of work and get to taste the rewards for many days afterward. And it lets you raid your baking stash for all your mix-ins.
These are called trail mix because they contain all of the bits and bobs in the baking section of your pantry. Chocolate chips, white chocolate chips, butterscotch chips, oats, dried fruits, toasted nuts, peanuts, coconut. Go wild packing these with your favorite things!
And then get excited every time you remember these cookie squares are chilling in your freezer, waiting to be baked…even if it’s just a few cookies at a time.
Trail Mix Cookies (Break & Bake)
Make these flavor-filled cookies once and then pop into the freezer so you can enjoy them whenever you want.
Ingredients
- 1 cup flour
- 3/4 tsp. salt
- 3/4 tsp. baking soda
- 3/4 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup white sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 egg
- 1 egg yolk
- 1/2 tbs. vanilla extract
- 2 cups old-fashioned rolled oats
- 1 cup mix-ins (like dried cranberries, toasted almonds, peanuts, chocolate chips, white chocolate chips, toasted coconut, etc.)
Instructions
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Line a 9" by 9" pan with parchment paper; coat with nonstick cooking spray. Or use a silicone pan.
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Whisk flour, salt and baking soda in a medium bowl. Whisk brown sugar, oil, white sugar and melted butter in a large bowl until combined. Add egg, egg yolk and vanilla; whisk until smooth. Stir in flour mixture just until combined. Stir in oats and mix-ins.
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Press dough into prepared dish. Cut into quarters (cutting all the way through to parchment) into 16-24 cookies. Pop the pan into the freezer and freeze until solid, about 1 hour. Then, transfer cookie dough squares into a large freezer bag and store in the freezer.
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When ready to bake, heat oven to 350. Break off as many cookies as you want and bake on a cookie sheet (2" apart) for 12-14 minutes, or until lightly browned.
