1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups trail mix (cranberries, walnuts, chocolate chips, raisins, coconut flakes, mango)
1 cup semisweet chocolate chips (or chunks)
Preheat the oven to 350 degrees. Grease and flour an 9 x 13 x 2 -inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, sugar on high speed for 3 minutes or until light and fluffy. With the mixer on low, add the vanilla. Add the eggs, one at a time, and mix well. In a small bowl, sift together the flour, baking soda, and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold in the trail mix and chocolate chips with a rubber spatula.
Spread the batter into the prepared pan and smooth on top. Bake for 30 minutes, until a toothpick comes out clean. Don’t overbake! Cool completely and cut into 12 bars.