You don’t have to wait ‘til breakfast to get your oatmeal fix for the day! Turn old-fashioned oats into a chewy cookie that’s rich in fiber with a little sugar and cinnamon thrown in. Add a little trail mix and shazzam—chewy trail mix oatmeal cookies for everyone!
The results are soft and chewy, slightly buttery and with a satisfactory crunch from the trail mix. We love ‘em. Plus, the dough is easily prepared in advance. Place in the fridge for a few hours then pop your cookies in the oven when the mood strikes.
If you love this recipe, or just have a ‘thing’ for oatmeal cookies like us, then you’ll also like our homemade oatmeal cookies, our chocolate hazelnut-filled oatmeal cookies and our peanut butter oatmeal cookies recipe.
Chewy Trail Mix Oatmeal Cookies Recipes
what you'll need
- 1 cup unsalted butter softened, (2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar light or golden
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 2 cups old-fashioned rolled oats
- 1 1/2 cups trail mix
let's do it
- Move a rack to the center of the oven and preheat to 350 degrees. Line a cookie sheet with parchment paper then set aside.
- Cream butter and both sugars together about 5 minutes until light and fluffy. Add the egg and vanilla and beat until everything is completely incorporated, scraping down the sides of the bowl often.
- Sift the flour, salt, baking soda and cinnamon over the wet ingredients and mix just until combined. Add the rolled oats and 1 cup of trail mix and mix until completely incorporated.
- Place rounded Tbsp of dough on the baking sheet. Press each cookie to flatten slightly and decorate the tops with the remaining trail mix.
- Bake 10−12 minutes or until just set in the center and edges start to brown (just slightly underdone).
- Remove from the oven and transfer them to a wire rack to cool completely.
One Last Thing