Chocolate Dipped Trail Cookies

Preheat oven to 350 F. Line 2 cookie sheets with a Silpat mat or parchment paper.

A a medium bowl mix flour, baking soda, salt, cinnamon, oats, shredded wheat and almonds. Set aside.

In the bowl of a stand up mixer combine butter, yogurt, sugar, and brown sugar. Cream this mixture until well combined. Now add in vanilla and egg. Mix again, scraping down the sides of the bowl.

Slowly add the dry mix into the wet mixture. Once well combined add the white chocolate chips, cherries and raisins. Gently mix to combine.

Drop by tablespoonful onto cookie sheets. Bake 8-10 minutes until sides of cookies are golden brown. Once done, remove them from the cookie sheets, and let them cool completely.

Once cookies have cooled, in a microwave safe bowl or in the top of a double boiler, melt the dark chocolate chips. Stir after every 30 second interval if using microwave.

Dip cookies in melted chocolate and set them on a sheet of parchment paper. Let them cool another 20 minutes or until chocolate is hardened before enjoying!

Recipe adapted from Shape December 2012 issue.