Trail Mix Cookies Recipe

Trail Mix Oatmeal Cookies with Coconut and Toasted Almonds, a moist and chewy cookie that could, in fact, sub for a breakfast cookie.

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 188kcal

½ cup butter softened
½ cup brown sugar or sugar of choice
1 large egg
1 teaspoon vanilla
¾ cup all-purpose flour
¾ cup old fashioned oats or quick oats
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
½ cup raisins and/or dried fruit of choice
1 cup nuts and seeds (like pumpkin seeds, coconut, and toasted almonds or pecans)
1 cup chocolate chips

Get Recipe Ingredients

Preheat oven to 350℉ and line a baking sheet with parchment.
In a large bowl, beat together butter and brown sugar until creamy and light. Add the egg and vanilla and mix until well combined.
Whisk together the flour, baking soda, cinnamon, and salt. Add to the butter mixture and mix well. Stir in the oats, dried fruit, add-ins (if using) and chocolate chips.
Drop by scoops onto the prepared baking sheet and bake for 10 to 12 minutes or until the edges are golden brown. Cool on the sheet for a minute before transferring to a cooling rack.

Add-ins: You can use a prepared trail mix, instead of the dried fruit, add-ins, and chocolate chips. If the trail mix is salted, you may want to eliminate the salt in the recipe.
Baking: After removing the cookies from the oven, allow them to cool on the baking sheet to harden slightly before transferring them to a cooling rack.
Storage: Store baked cookies in an airtight container at room temperature for up to 3 days. You can refrigerate them for longer storage (4-5 days) or freeze for up to 3 months.