TRAIL MIX COOKIES
These Trail Mix Cookies are soft and chewy, sweetened with brown sugar and honey, and filled with trail mix and oats. Use your favorite combination of nuts, seeds, dried fruit, and chocolate chips to create your perfect cookie!
Provided by Allison - Celebrating Sweets
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium-sized bowl, combine oats, flour, baking soda, and salt. Set aside.
- With a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar and honey for 1-2 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.
- Add the dry ingredients to the wet ingredients and beat until combined. Stir in 1¼ cup of trail mix.
- Scoop the dough into 2-tablespoon balls and place a couple inches apart on the baking sheets (the dough will be sticky). If the dough is too sticky you can chill it in the refrigerator for 30 minutes. Use the remaining ¼ cup trail mix to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie). For thinner cookies (pictured) lightly press down on the dough balls to flatten just slightly. Or leave the dough balls in a mound for thicker cookies.
- Bake for 8-10 minutes, until the edges of the cookies are golden brown and the very center is still slightly underdone. Do not over bake, as they will finish cooking on the baking sheet. Place the baking sheets on wire racks and allow the cookies to cool completely.
Nutrition Facts : Calories 228 kcal, Carbohydrate 21 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 176 mg, Fiber 2 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHEWY TRAIL MIX OATMEAL COOKIES RECIPES
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!
Provided by Cheryl Najafi
Time 23m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 130 kcal, Carbohydrate 14 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 54 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving
OATMEAL TRAIL MIX COOKIES
Make and share this Oatmeal Trail Mix Cookies recipe from Food.com.
Provided by Some1sGrandma
Categories Drop Cookies
Time 1h15m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a large mixing bowl cream together butter, sugars, eggs, and vanilla until almost fluffy.
- In another bowl stir together flour, very finely chopped (should almost resemble powder) nuts, cinnamon, baking soda, baking powder, and salt.
- Slowly add your powdered ingredients to your creamed ingredients while mixing.
- Mix well.
- Now stir in the oats and trail mix.
- Drop by scoop or teaspoon onto hot stone or slightly greased cookie sheet.
- Bake for 11-14 minutes depending on cookie size.
- Remove cookies from baking sheet or stone right away and transfer to cooling racks.
TRAILMIX OATMEAL COOKIES
A perfect snack for you and your children's lunchbox! Recipe is designed to be 'nut-free' but you can always substitute nuts for some of the seeds, if you prefer. Nutritious can be delicious!
Provided by KeepinItReal
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 35m
Yield 36
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Beat butter and brown sugar together using an electric mixer in a mixing bowl until creamy. Add eggs and mix well. Mix in applesauce and vanilla extract until combined.
- Mix oats, whole wheat flour, baking powder, salt, and cinnamon together in a separate bowl. Stir butter mixture into flour mixture until well combined. Fold in raisins, coconut, sunflower seeds, pumpkin seeds, sesame seeds, and ground flax seed.
- Drop dough by rounded tablespoon onto the prepared baking pans, flattening slightly using a fork dipped in a glass of cold water.
- Bake in the preheated oven until golden and set, 11 to 13 minutes.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 15.3 g, Cholesterol 17.1 mg, Fat 6.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 121 mg, Sugar 6.3 g
TRAIL MIX WITH HONEY-OATMEAL CLUSTERS
Provided by Food Network Kitchen
Time 25m
Yield 8 1/2 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, the vegetable oil, wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.
- Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3 to 5 more minutes. Let cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M's. Store in an airtight container.
OATMEAL TRAIL MIX COOKIES
Categories Cookies Chocolate Dessert Bake Kid-Friendly Raisin Coconut Peanut Oat Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 13
Steps:
- In a bowl cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the coconut, the chocolate chips, the peanuts, and the raisins. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork flatten and spread each mound into a round, about 3 inches in diameter. Bake the cookies in batches in the middle of a preheated 375°F. oven for 8 to 10 minutes, or until they are golden, transfer them with a metal spatula to racks, and let them cool.
OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)
These cookies are great for picnics, hiking or breakfast on the go! Original recipe from The Gourmet Cookbook, however I've made a few changes.
Provided by Galley Wench
Categories Drop Cookies
Time 35m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Place rack in middle of oven and preheat to 375 degrees.
- Line two cookie sheets with parchment paper (or grease sheets).
- With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
- Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
- Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
- Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
- Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
- Transfer to rack to cool.
- Cookies will keep in an airtight container at room temperature for up to 5 days.
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