This week I opted for something a little simpler and a little more fun with the Oatmeal Trail Mix Cookie.
This recipe isn’t too difficult to make, although you can use whatever trail/nut mix you want with these cookies. For mine, I used something called a “Mountain Trail Mix” which consisted of:
- Candy coated chocolatey pieces
This is a fairly easy recipe to make, although I do recommend actually refrigerating these cookies ahead of time. I didn’t, but the cookies came out just fine.
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, make sure it’s fresh and soft
- ¼ cup honey
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups Bob’s Red Mill Old Fashioned Rolled Oats
- ¾ cup white whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups roughly chopped trail mix, divided (see note)
- With a hand mixer or stand mixer, beat butter, brown sugar and honey for 2-3 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.
- In a separate bowl, whisk oats, flour, baking powder, salt and cinnamon. Add the dry ingredients to the wet ingredients and mix until combined.
- Stir in 1 cup of trail mix by hand.
- Cover the dough and refrigerate for two hours or up to overnight (you can skip this step and bake immediately, but I prefer the final texture after chilling).
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
- Scoop the dough into two tablespoon balls and place a couple inches apart on the baking sheets.
- Use the remaining ½ cup trail mix to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie). Lightly press down on the dough balls to flatten just slightly.
- Bake for 9-11 minutes (see note), until the edges of the cookies are done and the very center is still slightly underdone. Do not over bake, as they will finish cooking on the baking sheet. Place the baking sheets on wire racks and allow the cookies to cool completely.