I consider trail mix a staple in most pantries. The crunchy mix of nuts, dried fruits and sometimes chocolate pieces makes a great snack for hikes, outdoor activities and in lunches. I tend to prefer a basic trail mix of almonds, cashews, peanuts with some raisins, and maybe a few M&M’s, but there are many fancier varieties to choose from if you want to get adventurous.
My grandson had an idea to add trail mix to our cookie batter for an extra nutty take on his favorite treat. We also threw in some oats to give the batter a bit more texture, creating a slightly hardier base to handle the nutty mix. These cookies are soft and tender with incredible chew, but with a few surprises in every bite. I love the idea of having a cookie with some extra goodness thrown inside, and they sure taste good when you’re enjoying what summer has to offer.
14 tablespoons butter, room temperature
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 egg + 1 yolk
1 1/2 cup all purpose flour
1 1/2 cups rolled oats
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cup trail mix, any variety
1 cup semi-sweet chocolate chips
(Makes 20 Cookies)
1. Heat oven to 350 degrees. In a stand mixer or large bowl, cream together butter and sugars for 4 minutes. Scrape down sides of bowl and add vanilla and eggs, mix on high for 2 minutes.
2. Add flour, oats, baking soda and salt, mix on low for 1 minute. Add trail mix and chocolate, mix for 30 seconds.
3. Scoop dough out onto lined baking sheet, about 2 heaping tablespoons each. Place sheet pan in refrigerator to chill for 15 minutes. Bake for 13-15 minutes or until lightly golden brown. Remove and let cookies cool for 5 minutes on sheet pan. Serve or store in an airtight container. Enjoy!