Description

These Trail Mix Cookies are soft and chewy oat peanut butter cookies loaded with trail mix goodies like M&M’s, chocolate chips, almonds, and peanuts. Sweetened with brown sugar and a touch of honey, these cookies are perfect for snacking or as a delightful treat. The recipe combines a creamy peanut butter base with rolled oats and a variety of mix-ins, then baked until golden and delicious.

Ingredients

Scale

Wet Ingredients

6 tbsp (84g) unsalted butter, at room temperature
⅓ cup (80ml) smooth regular peanut butter
⅔ cup (145g) packed light brown sugar
1 large egg, at room temperature
1 teaspoon (5ml) pure vanilla extract
1 tablespoon (15ml) honey

Dry Ingredients

1 cup (142g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup (75g) rolled oats

Mix-Ins

½ cup (85g) dark chocolate chips
⅓ cup (70g) M&M’s or other candy-coated chocolates, plus extra for topping
⅓ cup (45g) roasted peanuts
¼ cup (30g) chopped almonds

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Instructions

Cream Wet Ingredients: In a large bowl, combine the soft butter, peanut butter, and light brown sugar. Using a spatula, mix together with the creaming method until the mixture is evenly blended, smooth, and slightly fluffy, resembling fluffy wet sand.
Add Egg, Vanilla, and Honey: Mix in the large egg and pure vanilla extract until well incorporated, then stir in the honey to combine fully.
Incorporate Oats and Dry Ingredients: Add the rolled oats to the wet mixture. Sprinkle the all-purpose flour evenly over the batter, followed by baking soda, baking powder, and salt. Carefully mix the dry ingredients in with the wet using a spatula, folding until mostly combined.
Fold in Mix-Ins: Add the dark chocolate chips, M&M’s or other candy-coated chocolates, roasted peanuts, and chopped almonds. Fold these ingredients into the batter until they are evenly distributed throughout.
Chill Dough: Cover the dough bowl with plastic wrap placed directly on the dough’s surface and refrigerate for 30 minutes to firm up while you preheat the oven.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper to prevent sticking.
Portion Cookies: Using a 1.35-ounce cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookie mounds at least 2 inches apart to allow for spreading. Press a few extra chocolate chips or candies on top of each cookie for decoration, if desired.
Bake Cookies: Bake for 11-13 minutes until the cookies are evenly golden on top, lightly browned on the edges, and nicely browned on the bottom but still slightly soft in the center. Avoid under-baking to prevent overly soft cookies.
Cool Cookies: Let the cookies cool on the baking trays for about 3 minutes before transferring them individually to a wire rack to cool completely and set.

Notes

Soft and chewy oat peanut butter cookies combined with trail mix goodies like M&M’s, chocolate chips, almonds, and peanuts.
Sweetened naturally with light brown sugar and honey for a rich flavor.
Do not under-bake; cookies should be golden and firm on the bottom but slightly soft in the center.
Feel free to customize by substituting some of the chocolate or candy with raisins or other dried fruits.
Use parchment paper on baking sheets to prevent sticking and ensure even baking.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 120mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg