Oatmeal Trailmix 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.

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.

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.

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.

OATMEAL TRAIL MIX COOKIES

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.

TRAIL MIX OAT COOKIES

Steps:

• Preheat oven to 375°.
• In bowl, beat together honey, brown sugar, margarine and canola oil until creamy and well blended.
• Mix in oats, vanilla and eggs; then flour, oat bran, wheat germ, baking powder and baking soda. Mix until well combined.
• Stir in peanut butter, then M & M's or chocolate chips, peanuts, if using, and sunflower seeds.
• Drop by rounded tablespoons about 2 inches apart onto ungreased cookie sheets. Flatten slightly.
• Bake in preheated oven 12 minutes or until cookies are set and begin to brown.
• Cool on cookie sheets about 1 minute, then remove and cool completely on wire rack.