Video
Trail Mix Cookies
Soft and chewy oat peanut butter cookies loaded with trail mix goodies like Smarties or M&M's, chocolate chips, almonds and peanuts. They're sweetened with brown sugar and a touch of honey. They're great for snacking and are also a treat. Feel free to customize by substituting some of the chocolate with raisins or other dried fruit too!
Ingredients
- 6 tablespoon (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
- 1 cup (142g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (75g) rolled oats
- ½ cup (85g) dark chocolate chips*, plus extra for topping
- 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
*You can replace some of the chocolate chips with any dried fruit such as raisins or dried cranberries if desired
Instructions
- *NOTE: do not under-bake these too much or they will be too soft. Bake until evenly golden on top and let them cool completely on the baking trays. They should be nicely browned on the bottom.
- Combine soft butter, peanut butter and brown sugar in a large bowl and mix it together using the creaming method with a spatula until evenly blended, smooth and a bit fluffy. The mixture will look like fluffy wet sand. Mix in egg and vanilla until well incorporated, then mix in honey.
- Mix in oats. Sprinkle in the flour over the batter, then sprinkle over the baking soda, baking powder and salt. Use the spatula to carefully mix the dry ingredients over the batter to roughly blend the raising agents with the flour, then fold it all in until mostly combined. Add chocolate chips/chunks, M&Ms, peanuts and almonds and fold them in until evenly distributed.
- Place a piece of plastic wrap directly on the surface of the dough in the bowl and refrigerate for 30 minutes while you preheat the oven.
- Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough and release it onto prepared baking sheets spacing them at least 2 inches apart. Press a few extra chocolate chips and candies on top if you wish. Bake for 11-13 minutes until evenly browned on the bottom, lightly golden on top and around the edges but still slightly soft in the center (they will set as they cool). Let cookies cool for 3 minutes on the baking sheets, then transfer them individually to a wire rack to finish cooling.
