Turn old-fashioned oats into a cookie that’s rich in fiber with a little sugar and cinnamon. Soft and chewy, slightly buttery with a satisfactory crunch!
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.
Notes
With all the varieties of trail mix out there, you’re at the creative helm to pick and choose what mixture you fancy!