Lone Mountain Ranch Trail Cookies

And we’re back.

 

The view off of the back porch of my parent’s house for the first couple of days we were there.   

TD and I spent the Christmas holidays with my family up in Montana.  There was lots of eating and drinking and general merry making by all involved.

 

 TD enjoying a Moscow Mule and the gloaming.

While my parents currently live right outside of Bozeman, their first Montana love (and house) was up in Big Sky.  A couple of days before Christmas, we wandered up the pass to Big Sky for lunch at the Lone Mountain Ranch.  The property is located just up the road from my parent’s place in the Big Sky Meadow and I’ve hiked their trails in the summers.

 

 

Among other things (like the fact that you get your own horse for the whole week  you stay there), the Lone Mountain Ranch is known for its locally sourced, gourmet lunch and dinner menus and is open to the public (though they don’t offer us occasional diners a pony for the duration of the meal).  One of the constants on their impressive dessert buffet is a hearty, oaty trail mix sort of cookie.  Intrepid baker that she is, my mom somehow finagled the recipe from their pastry chef.

 

 

And now I’m sharing it with you.

 

 

Similar to other recipes of this type, the add-in combinations are endless.  I’ve included the recipe in its original but immediately began experimenting.  The cookies here have the almonds and cashews but I also added-in butterscotch chips, dried cranberries, golden raisins and shredded coconut (about 7 ounces).

These babies freeze well.  And, to be honest, taste better the longer they’re around.

• 14 ounces (3 sticks plus 6 TBS) unsalted butter, room temp
• 12 ounces (1 1/2 C) golden brown sugar, packed
• 12 ounces (1 3/4 C) granulated sugar
• 6 ounces honey
• 4 eggs
• 1 TBS vanilla
• 24 ounces  (3 1/2 C) flour
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 8 ounces (1 C) oats (did not specify old fashioned or quick, I used old fashioned)
• 12 ounces rasins
• 12 ounces dried cranberries
• 6 ounces toasted cashews
• 6 ounces almonds
• 6 ounces pumpkin seeds
• 6 ounces sunflower seeds

1. Preheat oven to 350 degrees.
2. In a separate bowl, sift together flour, baking soda and cinnamon. Set aside.
3. In a standing mixer fitted with a paddle attachment, cream butter until light and fluffy (2 minutes in a stand-mixer).
4. Add-in both sugars, cream for 3 minutes.
5. Mix-in eggs one-at-a-time (mixing until combined in between each).
6. Mix-in vanilla.
7. Lower speed and mix-in honey.
8. Set to lowest speed, add in flour and mix until just combined.
9. By hand, incorporate oats and fruits, nuts and add-ins.
10. Drop 1/4 cup mounts of dough onto cookie sheets leaving plenty of room for the cookies to spread.
11. Bake for about 15 minutes until golden brown (or fewer if you like your middle a little soft).
12. Allow cookies to cool on baking sheets before removing.
13. TMH note–I think these only got better over time.  Make a day or two in advance and give them time for the flavors get groovy.