• Ingredients: 34
  • Serves: 30

Oatmeal trail mix cookies with 1/2 stick unsalted butter, softened, vegetable shortening, firmly packed light brown sugar, large egg, warm water, all-purpose flour, salt, vanilla extract, old-fashioned rolled oats, sweetened flaked coconut, a 6-ounce package semisweet chocolate chips, roasted peanuts, raisins.


For the brownie layer

  • 8 oz. fine-quality bittersweet chocolate, chopped
  • 1 1/2 sticks unsalted butter, cut into pcs.
  • 2 tablespoons instant espresso powder dissolved in 1 tbsp.  boiling water
  • 1 1/2 cups sugar
  • 2 tsps. vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 cup walnuts, chopped

For the cream cheese frosting

For the glaze

  • 6 oz. fine-quality bittersweet chocolate
  • 2 tbsps. unsalted butter
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons instant espresso powder dissolved in 1 tbsp.  boiling water

Raspberry 2 12-ounce bags frozen unsweetened raspberries, thawed 1/2 cup sugar 1/4 cup raspberry jam

To Decorate

  • 8 yards colorfast silk ribbons

For assembly


  1. Step 1 In a bowl cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla.

    For this step you will need

  2. Step 2 Stir in the oats, the coconut, the chocolate chips, the peanuts, and the raisins. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork flatten and spread each mound into a round, about 3 inches in diameter.

    For this step you will need

  3. Step 3 Bake the cookies in batches in the middle of a preheated 375°F. oven for 8 to 10 minutes, or until they are golden, transfer them with a metal spatula to racks, and let them cool.