GORP – Good Old Raisins and Peanuts – aka “trail mix.”
I feel like I lived a lot of my life noshing on nuts and dried fruit. It’s a good thing. A really good thing. And, when I learned the “why” behind the GORP, I think I committed to continuing this sweet and savory snack celebration forever and ever. YUM!
Today, the GORP, or trail mix, is mixed with Ghirardelli white chocolate and then baked into a perfect little toasty cookie. (Brazil nuts are what seal the deal on these yummies).
It’s a snack, it’s a dessert, and it certainly CAN be a meal!
White Chocolate Trail Mix Cookies.
White Chocolate Trail Mix Cookies
16 Tbs. Kerrygold butter, softened
3 large eggs
1 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
3 cups all purpose flour
6 oz. white chocolate bar, cut into chunks
1 cup raisins
1 cup mixed nuts, roasted (MAKE SURE Brazil Nuts are involved)
Preheat the oven to 375 degrees.
Cream together the butter and eggs until fluffy. Add the sugars and the vanilla.
Sprinkle in the salt, baking soda, baking powder, and mix well.
Gradually add in the flour. Once well mixed, fold in the extras.
Chill for 20 minutes.
Form into 1″ balls and place on parchment lined baking sheets.
Bake for about 15 minutes, until golden brown. **Golden is an under-statement. You want these babies super toasty and crispy – overdone – but just on the verge of burned. Seriously. It makes them better.
Remove from the oven and cool on the cookie sheet for 10 minutes before transferring to a serving plate or storage.
