Fresh w/ Anna Olson - Sweet & Salty Trail Mix and Brown Butter Oatmeal Cookies
Recipe Information
Oatmeal Cookies
Preheat the oven to 375°F.
In a mixing bowl, combine 1 cup of unblanched raw almonds, 1/2 cup of roasted unsalted peanuts, 1/2 cup of pumpkin seeds, and 1/4 cup of sunflower seeds.
Add 1 teaspoon of celery salt, 1/2 teaspoon of coarse salt, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of cinnamon to the nut mixture.
Pour in 3 tablespoons of maple syrup and stir to combine.
Spread the mixture out on a baking sheet and toast in the oven for 18 to 20 minutes, stirring at least once during baking.
While the trail mix is toasting, prepare the brown butter for the cookies by melting butter in a saucepan and allowing it to bubble for 2 to 3 minutes until the milk solids caramelize.
Strain the melted butter through a coffee filter to achieve clear brown butter.
In a mixing bowl, combine 2/3 cup of light brown sugar and 1/3 cup of regular sugar with the brown butter.
Add 1 egg (brown, at room temperature) and 1/2 teaspoon of vanilla to the sugar mixture and stir to combine.
In another bowl, mix together 1 and 3/4 cups of oats, 1/4 cup of whole wheat flour, 3/4 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of fine salt, and 1 teaspoon of cinnamon.
Combine the dry ingredients with the wet ingredients and stir until just mixed.
Fold in 1/2 cup of raisins into the cookie dough.
Drop spoonfuls of cookie dough onto a baking sheet.
Once the trail mix is out of the oven, sprinkle 1/2 cup of raisins and 1/2 cup of dried cranberries over the warm trail mix and stir to combine.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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