Trail Mix Oatmeal Cookies
Welcome to my weekly oatmeal cookie addiction. This week, I give to you my new favorite – trail mix oatmeal cookies! Seriously, I was not aware, until I sat down to write this post, how many times I have posted oatmeal cookies. Eleven times. If you count today, make that twelve. I have a slight obsession, friends.
But they truly are my favorite and I really have come up with my favorite of all favorite recipes (the base of this one) that is infinitely adaptable! (Proof: cinnamon chip oatmeal cookies; oatmeal cranberry pistachio cookies; you can also throw in blueberries, other dried fruit, etc., and as proven today, you can also throw in essentially anything that you have sitting around in your pantry!
Back to the trail mix oatmeal cookies – we were beyond blessed when we moved recently by many families from the new church stopping by to bring us dinner. One family – our new pastor and his wife dropped off an amazing fruit basket along with a big bag of classic trail mix. We munched on it all weekend while we painted and during our recent snow day, I realized there was still a bit left in the bag to use up. And it’s obvious that I can’t keep myself from adding things to oatmeal cookies. So that’s what you get!
And since they are stuffed with healthy things like almonds, raisins, peanuts and oatmeal. I think we can go ahead and call these healthy too. I think they are even suitable for breakfast!
Trail Mix Oatmeal Cookies
Yield: 32 cookies
Total Time: 35 min
Classic soft and chewy oatmeal cookies with some added energy - via classic trail mix!
1 1/2 cups old-fashioned oats
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, room temperature
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 tsp. pure vanilla extract
1.5 cups trail mix (see note)
Heat the oven to 350 degrees. Line two large cookie sheets with parchment paper or Silpat Liners.
In a small bowl, mix the oats, flour, baking soda and salt together and set aside.
In the bowl of a stand mixer, cream the butter and sugars together until well-blended. Add the egg and vanilla and continue to mix on medium speed for 2-3 minutes until fluffy. Add the dry ingredients and mix just until the flour streaks are incorporated. On low speed, add the trail mix and mix no longer than 30 seconds.
Use a small cookie scoop to portion the dough into 1-inch balls and place on the prepared baking sheet, 1-2 inches apart. Pat down the cookies gently. Bake in the oven for 8-9 minutes until the edges just start to brown. Cool completely on the cookie sheet.
Cassie’s Notes: I used a generic “Mountain” variety trail mix from the grocery store. You can use any kind that you like here, or make your own! To make your own classic trail mix: combine 1/2 cup of the following: raisins, chocolate M&M’s, cashews, almonds, and peanuts. Store the trail mix in an airtight container. Alternately, sub in your favorite dried fruit, candy or peanuts to make your trail mix your own!