Trail Mix Cookies

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts (such as walnuts, pecan, cashews), dried fruit (like apricots, raisins, and tart cherries), hearty oats, and chocolate.

1½ cups raw nuts and seeds
½ cup old-fashioned oats (60 g)
1 large egg
4 Tbsp. unsalted butter, melted
¼ cup dark brown sugar, packed (50 g)
2 Tbsp. granulated sugar (25 g)
1½ tsp. pure vanilla extract
1 tsp. sea salt
½ tsp. baking soda
¾ cup dried fruit, cut into ½" pieces if large
¾ cup bittersweet chocolate bars or chips or disks, chopped
½ cup all-purpose flour, unbleached (63 g)

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Place racks in upper and lower thirds of oven.

Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Transfer to a medium bowl; let cool.

Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie).

Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours and up to 3 days.

Reheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Using a ⅓ cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½" diameter disks about ¾" thick; sprinkle with sea salt.

Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11–13 minutes. Let cool on baking sheets.

Makes twelve 3" cookies.

Make-Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.