Moist Trail Mix Cookie Recipe Is a Deliciously Sweet Bite of Energy by Ann Marie G. Halstead
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This cookie recipe is inspired by trail mix, which we all know is a powerful energy source, perfect for hiking, camping, office snacking and packing in our kids’ duffle bags for summer camp. These trail mix cookies are loaded with salty, sweet, hearty oat, nutty, fruity, chocolate-y goodness. The best part? They’re cookies!
The easy trail mix cookie recipe is loaded with wholesome ingredients and sweet ingredients: butter, brown sugar, peanut butter, an egg, vanilla, flour, cornstarch, baking soda, baking powder, salt, rolled oats, M&Ms, chocolate chips, crushed peanuts and raisins. Wow! Mix the batter up and bake in the oven until they're just set so they're moist and delicious. If you like crisper cookies, bake a little longer.
Special thanks to Kailey Lentsch from the St. Jude Baker’s Challenge Facebook group for sharing her cookie recipe with us and her time, talents and generosity with St. Jude Children’s Research Hospital!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: Makes about 3 dozen
Ingredients
- 1/2 cup (8 tablespoons) softened butter
- 1 cup brown sugar
- 1/4 cup peanut butter
- 1 egg
- 2 teaspoons vanilla
- 3/4 cup flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup oats
- 3/4 cup M&Ms
- 3/4 cup chocolate chips
- 1/2 cup crushed peanuts
- 1/2 cup raisins
Here's how to make it:
- In a large bowl, cream butter, sugar and peanut butter until fluffy, about 1 to 2 minutes. Add egg and vanilla and combine.
- In a different bowl, combine flour, cornstarch, baking soda, baking powder and salt. Slowly add to wet ingredients.
- Add oats, M&Ms, chocolate chips, crushed peanuts and raisins to large bowl with other ingredients. Mix everything together until well combined.
- Use a spoon to “drop” the cookie dough onto a cookie sheet. If you use tablespoon-sized scoops, you’ll end up with 3 dozen cookies. Bake at 350 degrees F for 8 to 10 minutes or until cookies are golden brown, flipping at 4 or 5 minutes. Let cookies rest on the cookie sheet for about 2 minutes, then move to wire rack to cool completely.
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