Peanut Butter Oatmeal Trail Mix Cookies are the ultimate dump it all in and mix it up drop cookie! Full of peanut butter, brown sugar and oatmeal with a just a touch of whole wheat flour these cookies have a light and crisp exterior with a chewy toffee-like center.
It’s fun for kids and adults to load Trail Mix Cookies up with all their favorite mix-ins. Nuts, seeds, chocolate, dried fruit, WHATEVER can be thrown in to customize for the ultimate in flavor and texture! Or, simply use a cup of ready-made trail mix. Choose whatever mix-ins you want and read on for the full recipe to learn how to make the best ever Peanut Butter Oatmeal Trail Mix Cookie!!
Trail-Mix It Up!
Trail Mix Cookies really are the ideal are the best base for whatever flavor and texture combinations you can come up with! Just like ANYTHING can go into trail mix, anything can go into trail mix cookies.
Whether you open up the baking cabinet and use up what’s left in the bottom of all those random bags (coconut, chocolate chips, pistachios..)
Or are more intentional about it (banana chips, walnuts and dark chocolate, anyone?)
Or just let the kids have at it and use their imaginations (pretzels, m&ms, peanuts, raisins, potato chips!),
ANY and everything is welcome.
So, what are you waiting for? Let your inner kid out! Whip open the cupboards, throw some stuff in a bowl and have fun experimenting in the kitchen.
Maybe you choose to just follow my lead with a bunch of different nuts, m&ms and raisins. I wouldn’t blame you, it’s a pretty bomb combo. So is ready made trail mix. There really is no wrong way to do it. Just do you girl, do you.
Peanut Butter Oatmeal Trail Mix Cookies Recipe
This is such an interesting cookie recipe! Seems like just simple peanut butter oatmeal drop cookie but using just a touch of whole wheat flour makes for a huge change in the flavor and texture. The results of the low flour to butter/sugar ratio are a cookie with an addictingly crispy exterior and chewy toffee-like center.
Just make sure not to overbake them or they’ll lose that great texture contrast.
Don’t have any whole wheat flour around or just plain prefer to avoid wheat? Use regular flour or experiment with almond flour or another gluten free flour. If you do leave a comment below. I’m interested to know how it turns out and I know other readers will be too!
- 3 cups old fashioned oats
- ¾ cup unsalted butter
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- 2 large eggs
- ¾ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups trail mix
- ½ cup m&ms
- ½ cup almonds roasted
- ½ cup cashews roasted
- ¼ cup peanuts roasted
- ¼ cup raisins
- Preheat oven to 350 degrees Farenheit. Preparing baking sheets with parchment paper, silicone baking sheets or lightly grease with butter or baking spray.
- Cream butter, brown sugar and granulated sugar until light and fluffy. Add peanut butter and mix in eggs, one at a time incorporating well after each addition.
- In a medium bowl, combine oats, flour, baking powder, baking soda, salt and cinnamon. Add combined mixture to creamed mix and stir until it comes together.
- Add trail mix and stir until combined. Using a ½ inch ice cream scoop drop dough onto prepared baking sheets. Placing only 8 cookies per sheet rather than 12 to leave space for spreading.
- Bake cookies, rotating halfway through until godlen brown and just set, about 12 to 14 minutes. Let cool on sheet 5 minutes before transferring to wire rack.
- Store in airtight container at room temperature up to 3 days.
The texture contrast is best enjoyed fresh. But if you can keep them around long enough store Trail Mix Cookies in an airtight container for up to 3 days. Packed with high energy ingredients these crispy, chewy, customizable cookies make a great after school, outdoor adventure or picnic snack.
Trail-Mix up your own batch today, or pin for later!