Trail Mix Cookies with peanut butter and oatmeal are the ultimate drop cookie recipe made with heaps of classic trail mix ingredients.

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Trail Mix Cookies are crisp and chewy cookie loaded with nuts, seeds, chocolate, dried fruit and other classic trail mix ingredients.

These trail mix cookies are packed with high energy, nutritious ingredients and make a great after school, outdoor adventure or picnic snack.

What a delicious way to carry your trail mix!

Just like ANYTHING can go into trail mix, anything and everything can go into trail mix cookies too.

Ingredients

Trail mix – choose a neutral or sweet combination of trail mix ingredients like candy coated chocolate pieces like M & Ms or Reese’s candies, chocolate chips, chopped nuts (almonds, walnuts, pecans, peanuts, etc), flaked coconut, dried fruit (raisins, dried cranberries, chopped dried apricots, etc). Or choose trail mix ingredients inspired by tried and true flavor combinations like bananas and chocolate, coconut and macadamia nuts, and pretzels and chocolate.
Old fashioned oats
Butter
Light brown sugar
Granulated sugar
Peanut butter – creamy peanut butter or crunchy peanut butter.
Eggs
All purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon

Step by step instructions

Preheat oven to 350 degrees Fahrenheit. Preparing baking sheets with parchment paper, silicone baking sheets or lightly grease with butter or baking spray.
Beat room temperature butter with brown sugar and granulated sugar until light and fluffy then add peanut butter.
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 golden brown and just set, about 12 to 14 minutes. Just make sure not to overbake them or they’ll lose that great texture contrast.
Let cool on sheet 5 minutes before transferring to wire rack.
Enjoy!

Store trail mix cookies tightly covered in an airtight container at room temperature for up to 3 days. Or freeze cookie dough for up to 3 months.

Trail Mix Cookies made with peanut butter and oatmeal are the ultimate pantry clearing cookie recipe.

Prep Time: 5

Cook Time: 15

resting time: 5

Total Time: 20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 84kcal

Author: Tristin Rieken

Preheat oven to 350 degrees Fahrenheit. Preparing baking sheets with parchment paper, silicone baking sheets or lightly grease with butter or baking spray.
Combine butter, brown sugar and granulated sugar until smooth. Add peanut butter and mix in eggs, one at a time incorporating well after each addition.
¾ cup unsalted butter, ¾ cup light brown sugar, ½ cup granulated sugar, ½ cup creamy peanut butter, 2 large eggs
In a medium bowl stir together oats, flour, baking powder, baking soda, salt and cinnamon. Add combined mixture to wet ingredients and stir until it comes together.
3 cups old fashioned oats, ¾ cup all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon
Add trail mix and stir until combined.
½ cup m&ms, ½ cup almonds, ½ cup cashews, ¼ cup peanuts, ¼ cup raisins
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 golden brown and just set, about 12 to 14 minutes.
Remove and allow cookies to cool on baking sheet for about 5 minutes before transferring to wire rack to finish cooling.

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