Chewy Trail Mix Oatmeal Cookies Recipes

TRAIL MIX OATMEAL COOKIES

Steps:

• Preheat oven to 350­°.
• Line two cookie sheets with parchment paper.
• In a large bowl add the oats, flour, salt and baking soda; whisk to combine.
• In a medium mixing bowl whip together the butter, sugars, vanilla and eggs.
• Add to the flour mixture.
• Combine and fold in the trail mix.
• Use an ice cream scoop and place cookie mounds on prepared cookie sheets (6 to a sheet).
• Slightly press cookie dough.
• Bake 15 to 17 minutes.
• Carefully take cookies off cookie sheets and cool completely on a wire rack.

TRAIL MIX OATMEAL COOKIES RECIPE

Steps:

• Line one or two baking sheets with parchment paper or silicone baking mats, set aside.
• In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream the butter and sugars together until pale, about 2 minutes.
• Add the vanilla, then the egg, mix until combined.
• In a medium bowl, whisk together the oats, flour, baking soda, and salt.
• Add the dry ingredients to the wet ingredients, mixing just until a few streaks of flour remain. Using a spatula, fold in the trail mix by hand until evenly distributed.
• Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees.
• Using a standard size cookie scoop (#40 or 1.5 tablespoons), place balls of cold dough onto the prepared baking sheets. Press reserved trail mix on top, if desired.
• Place in the oven and bake for 10-13 minutes, then remove and let cool on sheets for 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.

CHEWY TRAIL MIX OATMEAL COOKIES RECIPES

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.

OATMEAL TRAIL MIX COOKIES

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.

OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)

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.