Sweet and Salty Trail Mix Cookies
User Reviews
5
Sweet and Salty Trail Mix Cookies
Description
The Sweet and Salty Trail Mix Cookies blend all-purpose flour and quick oats with baking soda and kosher salt, creating the dry base. Creamed together butter, peanut butter, brown and granulated sugar make the dough rich and tender, complemented by eggs, milk, and vanilla for moisture and flavor. The folding in of trail mix brings bursts of crunch and fruity notes, balanced by the final sprinkle of flaky sea salt to enhance the taste. Resting the dough briefly allows the flour to hydrate, leading to a softer, chewier cookie after baking at 350°F.
The cookies develop a light, fluffy texture with airy dough that isn't overly sticky, and the trail mix bits lend crunch and complexity in each bite. The baking method on parchment-lined sheets ensures even cooking and easy cleanup. The finishing sea salt adds a bright, savory contrast to the sweetness.
Ideal for a portable snack or pairing with a glass of milk or tea, these cookies bring together the appeal of trail mix components in familiar cookie form. They can be enjoyed fresh or stored to maintain softness for several days.
These cookies keep well in a sealed container for up to five days at room temperature and freeze easily for longer storage, making them handy to prepare in advance or for on-the-go treats.
Ingredients
- 1 1/3 cups all-purpose flour spooned and leveled
- 1 cup quick oats
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/2 cup butter unsalted, softened to room temperature
- 1/2 cup creamy peanut butter like Skippy or Jif, not natural peanut butter
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk, room temperature
- 1 Tbsp. milk whole
- 2 tsp. vanilla extract
- 2 cups trail mix example: Mountain Trail Mix
- sea salt flaky, for finishing
Instructions
- Line 2 baking sheets with parchment paper or silpat baking mats.
- Whisk together the dry ingredients in a medium sized mixing bowl and set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, ~3-4 minutes, scraping down the sides of the mixing bowl as needed.
- Add in the egg and yolk, milk and vanilla, mix again until combined, once again scraping down sides of the bowl as needed.
- Slowly add in the dry ingredients, mixing just until combined. The dough will be really light/fluffy/airy but shouldn’t be overly sticky.
- Add in the trail mix and fold in with a spatula, being careful not to over mix.
- Let the dough rest at room temperature for 20 minutes or in fridge is OK too! This brief rest period will allow the flour to hydrate the dough and help us get a soft and chewy cookie.
- Preheat the oven to 350°F. Scoop the cookie dough with a 2 Tbsp. scoop (should yield ~22-24 cookies).
- Place on prepared baking sheets and top the cookies with a little more trail mix if desired.
- Bake for 9-11 minutes (I like to go slightly underbaked for a delicious chewy cookie, the edges should be a light golden brown and centers still a little gooey looking, they will continue to bake on baking sheet when removed from oven). Swirl a cup around the cookies when still warm if needed to make perfect circles.
- Let them rest on the cookie sheet for a few minutes then transfer to a wire rack to cool completely. Garnish with flaky sea salt and enjoy.
Notes
- Store cookies in a sealed container at room temperature for up to five days to maintain softness.
- You can freeze the cookies for up to three months; thaw at room temperature before serving.
- Letting the dough rest before baking helps hydrate the flour and improve cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 244kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 193mg | 8% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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