Each week in Metro Pulse, contributor Benjamin Pounds explores often overlooked trails located outside of the Great Smoky Mountain National Park. Quite a few are around an hour’s drive from Knoxville making sure you spend more time on foot exploring abandoned farmlands or admiring mountain views than being trapped in the gridlock that sometimes overwhelms a trip to the Smokies.
Whether headed west to the Black Mountain section of the Cumberland Trail or north on I-75 to Cove Lake State Park in Cumberland County, it’s important to bring food that travels well and doesn’t add too much weight to your pack.
While out on the trail, Mahasti’s Appalachian Trail Mix Cookies are the added sweetness (white chocolate chips!) and crunchiness (Flour Head Bakery Honey Almond Granola!) your hike needs.
Take these cookies on your next outdoor adventure and share photos of your gang on Instagram with us. We’d love to see the satisfied faces after a few hours in the woods.
1 stick unsalted butter
½ cup granulated sugar
½ cup light brown sugar
1 tsp vanilla
1 ¼ cup all purpose flour
1 tsp cinnamon
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
2 cups Flour Head Bakery Honey Almond Granola *
1 cup dried cranberries
½ cup white chocolate chips
In a large mixing bowl, or in the bowl of a stand mixer, cream together the butter and the sugars. Add the egg and vanilla and beat until smooth.
In another bowl mix together the flour with cinnamon, salt, baking powder and baking soda. Add the dry ingredients to the creamed butter and mix well until everything is well combined.
Add the granola, dried cranberries and the white chocolate chips. Mix the batter until the ingredients are mixed in well.
Drop the dough by the tablespoonful onto a parchment lined baking sheet, leaving 1-½ inches between each ball.
Bake the cookies in a 350 degree oven for 12 – 14 minutes or until they are golden brown around the edges. Remove from the oven, and allow the cookies to cool.