5News Grill: Trail Mix Cookies and PB & J Bars
Trail Mix Freezer Cookies
3/4 cup all purpose flour
1/2 cup whole wheat flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 cup golden brown sugar (packed)
3/4 cup sugar
2 large eggs
1 tsp. vanilla extract
2 cups old-fashioned oats
1/2 cup unsweetened flaked coconut
2 cups trail mix, coarsley chopped
Line 3 baking sheets with parchment paper.
Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy.
Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined.
Fold in oats and coconut. Stir in trail mix.
Using a 2 inch diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart.
Do ahead for ready-to-bake dough, freeze dough on sheets until firm.
Transfer frozen dough to reasealable plastic bags; keep frozen until ready to bake.
Preheat oven to 350 degrees. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchement lined baking sheets;
bake until golden brown, about 16 minutes.)
Transfer to racks to cool.
Makes about 27 three inch cookies.
PB & J Bars
3/4 cup salted, roasted peanuts
1 cup all purpose flour
1/2 cup whole wheat flour
3/4 cup light brown sugar (packed)
3/4 tsp. salt
1 stick (4 oz) unsalted butter, chilled and cut into pieces
3/4 cup creamy peanut butter
1 tsp. pure vanilla extract
1 cup grape or strawberry jam
Preheat oven to 350 degrees.
Line an 8 inch square baking pan with parchment paper, letting excess hang over edges.
Using a food processor, pulse the peanuts until chopped. Transfer nuts to a medium bowl.
In the processor bowl, mix the two flours, the brown sugar and salt.
Add the butter; pulse until the mixture resembles course meal.
Add the peanut butter and vanilla; process until crumbly.
Measure out 2/3 cup of the crumb mixture; transfer to bowl of peanuts.
Dump the remaining crumb mixture into the prepared pan and pat down firmly.
Spoon the jam on top and spread to 1/2 inch of the edges.
Sprinkle the peanut-crumb mixture evenly over the top, going all the way to the edges of the pan.
Bake until the top is golden-brown and the jam is bubbling, about 45 minutes. (If browning too quickly on top, lay a sheet of foil loosely over the pan). Transfer the pan to a rack and cool completely.
Grasp the parchment and gently lift the entire dessert out of the pan.
Place on cutting board and cut into 16 squares.
Show final product. Garnish plate.