Fall Trail Mix Cookies 

by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 25 minutes Bake Time: 9-10 minutes Wait Time: 10-12 minutes Yields: 32-36 cookies  

Cookies loaded with fall flavors and topped with an apple glaze. 

Ingredients:

1 2/3 cups white whole wheat flour or unbleached all purpose flour

1 teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup cubed unsalted butter, softened

½ cup brown sugar

½ cup granulated sugar

2 large eggs

2/3 cup Mott's Unsweetened Apple Sauce

1 teaspoon vanilla extract

½ teaspoon maple extract (optional)

1 ½ cups rolled oats

2 cups 'fall' trail mix (with dried cranberries, dried apples, pepitas, pecans, walnuts)

1 cup Caramel Apple M&M's

Apple Glaze:

2 cups powdered sugar

1-2 tablespoons Mott's Apple Juice

Directions:

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat.

In large bowl stir together flour, baking soda, baking powder, salt and spices. Set aside.

In another large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3-4 minutes. Mix in the eggs, one at a time, mixing well after each addition, scraping down the sides of the bowl as needed. Mix in apples sauce and extracts.

Slowly mix in flour mixture, mixing just until combined. Slowly fold in the oats and trail mix. Next, carefully fold in M&M's, making sure not to over mix.

Using a medium sized cookie scoop (approximately 1 1/2 tablespoons of dough), scoop dough onto prepared baking sheet. Bake in preheated 350 degree oven for 10-12 minutes, or until the edges start to brow. Allow cookies to cool on baking sheet for 8-10 minutes before transferring to a wire rack, to cool completely.

Meanwhile, in a small bowl, stir together powdered sugar and apple juice to form glaze. Once cookies are completely cool, use a spoon to drizzle glaze over cookies. Store cookies in an air tight container at room temperature for up to 1 week.