Peanut Butter Oatmeal Trail Mix Cookies
Take these crunchy cookies on the road or enjoy them for a snack or quick breakfast at home. Packed with peanut butter, whole-grain oats, and trail mix, they're a sweet treat that will keep you going!
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 cup old-fashioned rolled oats can substitute quick oats
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 ½ sticks butter, softened 12 oz
- ⅔ cup peanut butter
- ¼ cup peanut or canola oil
- 1 cup brown sugar, packed
- ⅓ cup powdered sugar
- 2 large eggs
- 1 tbsp vanilla extract
Mix-ins
- 1¼ cup trail mix (Kirkland or similar, M&M's, peanuts, almond, cashews, and raisins)
- ½ cup dried cranberries or other small dried fruit pieces
Instructions
Prep ingredients:
- Assemble all ingredients. Mix the dry ingredients in a medium bowl. Sift the baking powder and soda into the other ingredients and whisk or mix well.
- Preheat the oven to 350℉ and line two cookie sheets with silicone baking mats or parchment (or use non-stick sheets).
Cream butters & sugars:
- In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl, cream together the softened butter until it is smooth and there are no lumps.
- Add the oil, peanut butter, and brown and powdered sugars to the butter.
- Whip until well incorporated, light, and creamy. If using a stand mixer, stop and scrape down the paddle, sides, and horn of the bowl several times.
Mix cookie dough:
- Add the eggs one at a time, mixing and scraping the bowl between additions, and then add the vanilla extract.
- When the creamed mixture is well incorporated, add the dry ingredients in three additions, mixing just slightly between additions and stopping to scrape the sides of the bowl.
- Add the trail mix and dried fruit all at once, and mix again just enough to incorporate. Finish mixing by hand to evenly distribute.
Scoop & bake cookies:
- Use a large cookie scoop or ⅓-½ cup measuring cup to portion out dough for jumbo trail mix cookies. You can also make smaller bite-sized cookies, but reduce the baking time.
- Leave room for the cookies to spread a little, especially until baking the first batch. After the first sheet of cookies are baked, you'll know how much they're going to spread out.
- Bake the jumbo cookies in the 350℉ oven for 16-20 minutes. Smaller cookies will bake faster, so check them sooner, after about 9-11 minutes.
- Remove from the oven when the cookies are set and lightly golden brown on the bottom.
- Cool on wire racks or trays, and store in a closed container after they are completely cool. Best within 5-7 days, or freeze for 3-6 months.
Tried this recipe?Let us know how it was!
