Trail Mix Freezer Cookies
recipe from Lisa@ The Cutting Edge of Ordinary - adapted from William Sonoma Famiy Meals
¾ cup all purpose flour
½ cup white whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temp
1 cup (packed) light brown sugar
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old fashioned rolled oats
½ cup unsweetened coconut flakes
2 cups trail mix, chopped

Preheat the oven to 350.

Line 3 baking sheets with parchment. Mix the first 6 ingredients in a bowl. Using an electric mixer beat the butter and both sugars in a large bowl until fluffy. Add the eggs and vanilla, mix again until fluffy (1 to 2 minutes) Reduce the speed to low and beat in the flour mixture until just combined. Fold in the oats and coconut. Stir in the trail mix.

Using a 2-inch diameter ice cream scoop, drop the dough onto the sheets spacing them about 2 inches apart.

Bake until cookies are golden brown (about 13 minutes). Transfer to racks to cool.

Do ahead: For ready to bake dough, freeze the dough on sheets until firm and then transfer to resealable plastic bags. Keep frozen until ready to make. Arrange frozen cookies on parchment lined baking sheets and bake about 16 minutes. Transfer to rack to cool.