Peanut Butter Oatmeal Trail Mix Cookies are the ultimate pantry clearing oatmeal cookie recipe.
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
resting time 5 minutesminutes
Total Time 20 minutesminutes
Servings 72cookies
Calories 75kcal
Author Tristin Rieken
Ingredients
3cupsold fashioned oats
¾cupunsalted butter
¾cuplight brown sugar
½cupgranulated sugar
½cupcreamy peanut butter
2largeeggs
¾cupwhole wheat flour
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
½teaspoonground cinnamon
2cupstrail mix
Trail Mix
½cupm&ms
½cupalmondsroasted
½cupcashewsroasted
¼cuppeanutsroasted
¼cupraisins
Instructions
Preheat oven to 350 degrees Fahrenheit. 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.