Trail Mix Cookies
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Trail Mix Cookies
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Trail Mix Cookies are soft and chewy oatmeal cookies loaded with the salty-sweet flavors you crave. A healthy cookie recipe with whole wheat flour and a reduced amount of butter. So soft and flavorful!
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Ingredients
- ¾ cup white whole wheat flour or regular whole wheat flour
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter (1 stick) at room temperature
- ¾ cup granulated sugar
- 1 large egg
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- ¾ cup old fashioned rolled oats
- 1 ½ cups trail mix or any combo of: chopped toasted nuts (I love peanuts or pecans), chocolate or peanut butter chips, M&Ms, dried fruit (such as craisins or raisins)
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Instructions
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, cream the butter for 30 seconds. Add the sugar and beat on medium speed until light and fluffy (1 to 2 minutes). Scrape down the bowl once or twice as needed.
- Add the egg. Beat on medium-low speed, just until blended.
- On low speed, beat in the maple syrup and vanilla.
- With the mixer on low, slowly add the dry ingredients, stopping as soon as they disappear.
- Switch to a rubber spatula or wooden spoon. By hand, stir in the oats and mix-ins, until evenly distributed.
- Portion the dough by 1.5 to 2 tablespoonfuls, shape into a ball (each ball will be about 1 1/2 inches across), and place on the baking sheet, leaving 2 inches of space between the cookies.
- Bake for 8 to 9 minutes, until the tops are BARELY golden. The centers will still seem soft and underdone (they will set up more as they cool. Do not overbake!). Let the cookies cool on the baking sheet for 1 minute, then carefully transfer to a wire rack to finish cooling. Repeat with the remaining cookies, letting the sheet cool completely between batches. Enjoy!
Notes
- TO STORE: Store cookies in an airtight storage container at room temperature for up to 1 week.
- TO FREEZE BAKED: Freeze cookies in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
- TO MAKE COOKIE DOUGH AHEAD: Unbaked cookie dough can be refrigerated for up to 5 days.
- TO FREEZE COOKIE DOUGH: Freeze cookie dough balls on a baking sheet until solid. Transfer to an airtight freezer-safe storage container and freeze for up to 3 months. Bake from frozen as directed.
Nutrition Information
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Serving
1(of 28)
Calories
113kcal
(6%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
66mg
(3%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
110IU
(2%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1(of 28) | |
| Calories | 113kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 66mg | 3% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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