Trail Mix Freezer Cookies
['3/4 cup all purpose flour', '1/2 cup white whole wheat flour', '1 teaspoon salt', '1 teaspoon baking soda', '1/2 teaspoon baking powder', '1/2 teaspoon ground cinnamon', '1 cup (2 sticks) unsalted butter, room temperature', '1 cup (packed) golden brown sugar', '3/4 cup sugar', '2 large eggs', '1 teaspoon vanilla extract', '2 cups old-fashioned oats', '1/2 cup unsweetened flaked coconut', '2 cups trail mix', 'coarsely chopped']
Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.
Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart. Do Ahead For ready-to-bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.
Preheat oven to 350°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.
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