Description
These Trail Mix Cookies are soft and chewy oat peanut butter cookies packed with delicious trail mix ingredients like chocolate chips, M&M’s, almonds, and peanuts. Sweetened with a combination of brown sugar and honey, these cookies offer a delightful mix of flavors and textures ideal for snacking or as a sweet treat. Their recipe includes oats for added chewiness and a blend of baking soda and powder for perfect rise and softness.
Ingredients
Scale
Wet Ingredients
- 6 tbsp (84g) unsalted butter, at room temperature
- ⅓ cup (80ml) smooth regular peanut butter
- ⅔ cup (145g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1 tablespoon (15ml) honey
Dry Ingredients
- 1 cup (142g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (75g) rolled oats
Mix-ins
- ½ cup (85g) dark chocolate chips
- ⅓ cup (70g) M&M’s or other candy-coated chocolates (plus extra for topping)
- ⅓ cup (45g) roasted peanuts
- ¼ cup (30g) chopped almonds
Instructions
- Cream Butter and Sugars: In a large bowl, combine the softened unsalted butter, smooth peanut butter, and light brown sugar. Using a spatula, mix them together using the creaming method until the mixture is evenly blended, smooth, and slightly fluffy, resembling fluffy wet sand.
- Add Egg, Vanilla, and Honey: Mix in the large egg and pure vanilla extract until well incorporated, then add the honey and mix thoroughly.
- Add Oats and Dry Ingredients: Stir in the rolled oats. Sprinkle the all-purpose flour over the batter, followed by the baking soda, baking powder, and salt. Use a spatula to gently mix and roughly blend the dry ingredients into the batter, making sure the raising agents are distributed before folding everything until mostly combined.
- Fold in Mix-ins: Add the dark chocolate chips, M&M’s, roasted peanuts, and chopped almonds to the batter. Fold them in carefully until they are evenly distributed throughout the dough.
- Chill Dough: Place a piece of plastic wrap directly over the surface of the dough in the bowl and refrigerate it for 30 minutes while you preheat the oven.
- Prepare Baking Sheets and Preheat Oven: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
- Scoop and Bake Cookies: Use a 1.35-ounce cookie scoop to portion the dough and release it onto the prepared baking sheets, spacing each cookie at least 2 inches apart. Press a few extra chocolate chips or candies on top if desired. Bake for 11-13 minutes until the cookies are evenly browned on the bottom, lightly golden on top and edges, and still slightly soft in the center. They will firm up as they cool.
- Cool Cookies: Let the cookies cool on the baking sheets for 3 minutes before transferring them individually to a wire rack to cool completely.
Notes
- Do not under-bake as the cookies will be too soft; bake until evenly golden on top and nicely browned on the bottom.
- For customization, substitute some of the chocolate with raisins or other dried fruits to vary the flavor and texture.
- These cookies are soft and chewy and make a great snack or treat, packed with trail mix goodies.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
