Anyone out there that loves trail mix aka. “Studentenfutter”? If the answer is yes, then you might want to take a closer look at these cookies here – they have everything you’d expect from a trail mix… peanuts, hazelnuts, cashews, and raisins. In my opinion, a perfect new addition to my Cookie Friday recipe list. What do you think?
I’ve baked a lot of cookies over the last several years. Really a lot. So much I could probably supply my entire neighborhood here with cookies for several weeks in a row ;) Today we add another batch of freshly baked cookies on top. Friday would not be the same if you are not baking cookies for the weekend, right? An empty cookie jar is the saddest thing I can imagine ;)
These cookies here are actually regular “American cookies” – they are large and made with a good amount of sugar. As some of you might know – I am a diabetic and try to avoid sugar wherever I can. Unfortunately, that is not always possible if you want a certain result in the end. You can almost always reduce sugar in recipes but only to a certain point. If you cut down too much, you might get problems with the structure and texture of the bake. My tip here (and that is a general tip if you want to cut back on sugar) – use a replacement for the sugar. You don’t have to replace all the sugar with something like xylitol or erythritol, but replacing some of the sugar always helps if you want to use less sugar. Or you reduce as much as possible and then replace the rest with xylitol/erythritol. That’s what I do most of the time. Works perfect for me. It doesn’t change the texture of a bake that much, but you can easily get rid of a lot of sugar and depending on which substitute you use, that’s also a lot fewer calories.
For the cookies here you can use any kind of trail mix – wherever you live there are probably many different kinds of trail mixes with different nuts and dried fruits. If you have nuts and dried fruits at home from other bakes you can use those, of course, as well. Not everybody has a pre-mixed package of trail mix at home. Anyway – you can basically use whatever you want. If you prefer cashews over walnuts you can add more of those. If you don’t want to spend a lot of money on nuts, you should go for more peanuts… they are normally cheaper and also really nice in cookies ;)
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter, melted
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
6.3 oz. (180g) mixed nuts & raisins, chopped
120g Butter, geschmolzen
100g Zucker
50g brauner Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 550)
1/2 TL Backpulver
1/2 TL Salz
180g Studentenfutter, gehackt
DIRECTIONS / ZUBEREITUNG
2. Add both sugars and the melted butter to a large bowl and mix until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder, and salt and add to the bowl – mix until just combined. Add the chopped nuts/raisins and fold in. When everything is mixed place the dough in the fridge for about 45 minutes.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough portions with enough space in between on the baking sheet – bake for about 12-14 minutes or until the edges of the cookies got a bit of color. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Beide Zuckersorten mit der geschmolzenen Butter in einer großen Schüssel hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit Backpulver und Salz vermischen und zur Schüssel dazugeben – nur kurz unterrühren. Gehacktes Studentenfutter dazugeben und unterheben. Den Teig für etwa 45 Minuten in den Kühlschrank stellen.
3. Den Backofen auf 180°C (360°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer oder zwei Esslöffeln Teig mit genügend Abstand auf das Blech setzen und für etwa 12-14 Minuten backen, bis sie an den Rändern leicht Farbe bekommen haben. Die Cookies aus dem Ofen holen und kurz auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Cookies with Mixed Nuts & Raisins (Studentenfutter Cookies)
- Prep Time: 00:20
- Cook Time: 00:14
- Total Time: 01:30
- Yield: 18 1x
- Category: Cookies
- Cuisine: America
Description
My favorite snacks combined: Cookies with nuts and raisins. So good!
Ingredients
1/2 cup (120g) butter, melted
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
6.3 oz. (180g) mixed nuts & raisins, chopped
Instructions
1. Melt the butter and let cool down a bit. Chop the nuts and raisins coarsely and set aside.
2. Add both sugars and the melted butter to a large bowl and mix until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder, and salt and add to the bowl – mix until just combined. Add the chopped nuts/raisins and fold in. When everything is mixed place the dough in the fridge for about 45 minutes.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough portions with enough space in between on the baking sheet – bake for about 12-14 minutes or until the edges of the cookies got a bit of color. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Notes
Enjoy baking!
