Cookie Swap: Kerry's Take a Hike Cookies
Over the river and through the woods, to grandmother's house we go! But before you take the trek to visit friends and family (at an appropriate social distance, of course) grab a few of Kerry's "Take a Hike" cookies to take on your adventure. Full of nuts, fruits, and chocolate these salty and sweet cookies are the perfect treat for an outdoor snowshoeing adventure, winter hike, or just enjoying by the fireplace.
Watch Petyon bake these delicious treats for our virtual holiday cookie swap:
All December long, we've been swap recipes with our fellow FLIK family members and sharing our favorite homemade holiday treats! Check out the full roster of recipes here:
- Day 1: Cookie Swap: Sara's Caramel Heart Chocolate Cookies
- Day 2: Cookie Swap: Peyton's Pecan Caramels
- Day 3: Cookie Swap: Tracy's Puppy Paws
- Day 4: Cookie Swap: Keri's Snickerdoodle
- Day 5: Cookie Swap: Jenna's Maple Peanut Butter Chocolate Chip Cookies
- Day 6: Cookie Swap: Granny's Mini Coconut Pies
- Day 7: Cookie Swap: Daniel's Biscotti Falcona Marittima
- Day 8: Cookie Swap: Michaela's Pistachio Cranberry Shortbread Cookies
- Day 9: Cookie Swap: Sandy's Gingersnaps
- Day 10: Cookie Swap: Danielle's Chocolate Saltine Bar
- Day 11: Cookie Swap: Soft Baked Funfetti Sugar Cookies
- Day 12: Cookie Swap: John's Springerle Cookie
- Day 13: Cookie Swap: Emily's Pistachio Linzer Hearts
Kerry's Take a Hike Cookies
These cookies are perfect to take on a hike and loved by my family all year long – we make extra in December to share! They are loaded with our favorite dried fruits and nuts, can’t wait to make them this year! Makes 24, 3-inch cookies.
Recipe By: Kerry Cheap
Baked By: Peyton Ankers
|1 c. chopped pecans|
|1 c. pistachios|
|1/2 c. pumpkin seeds|
|1/2 c. sunflower seeds|
|1 c. rolled oats|
|1/4 c. butter|
|1/2 c. brown sugar, packed|
|1/4 c. granulated sugar|
|1 tbsp. vanilla|
|1 tsp. cayenne pepper (optional)|
|2 tsp. salt|
|1 tsp. baking soda|
|1/2 c. dried mango, chopped|
|1/2 c. dried pineapple, chopped|
|1/2 c. dried cranberries|
|1/2 c. white chocolate chips|
|1 c. chocolate chips|
|1 c. flour|
- Preheat oven to 300 degrees.
- Scatter nuts and oats on baking sheet and toast until you begin to smell them roasting, stir or shake tray several times over 10 minutes to ensure even browning. Let cool. Place in a large bowl.
- Beat eggs, butter, sugars, vanilla, cayenne (optional), salt, and baking soda in a bowl with a mixer. Let this mixture sit for 15 – 30 minutes on the counter to rest.
- Add mango, pineapple, craisins, and chocolate chips to nuts (once cooled completely). Add flour into wet ingredients. Using the paddle attachment on mixer, add nut/fruit mixture to wet ingredients. All ingredients should be evenly coated.
- Cover and place in the refrigerator for at least 3 hours or up to 2 days. Preheat oven to 350 degrees.
- Scoop cookies with small dishes, packing tightly. Place on a lined baking sheet. Press into 2-3 inch disks. Sprinkle with salt (optional but delicious). Bake 10 – 12 minutes.
Cookies will turn golden and won’t look wet as they did at first. Eat right away or wrap and store when cool. You can substitute any variety of nuts or seeds as well as any variety of dried fruits – use what you like and what you have!
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