Trail Mix Peanut Butter Cookies

Name: Trail Mix Peanut Butter Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 serving
Ingredients: 1 cup creamy peanut butter; 1 cup light brown sugar; 1 large egg; 1 tablespoon vanilla extract; 1 teaspoon baking soda; pinch salt; ⅓ cup old-fashioned whole rolled oats; use 1 heaping cup of your favorite pre-made trail mix

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
16
Calories
210 kcal
Course
Baked Goods
Cuisine
American

Trail Mix Peanut Butter Cookies

Jade Rice

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I love trail mix, and I love it even more when it's baked into my favorite peanut butter cookies. The cookies are naturally gluten-free and have NO butter, flour, and I didn't add any white sugar. They're bursting with texture from oats, chocolate chips, raisins, and M&Ms. They're easily customizable based on what you like in your trail mix. Mix-and-match the add-ins used or simply use your favorite prepared trail mix. The cookies are my new favorite way to eat trail mix.

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Ingredients

Servings

1 cup creamy peanut butter I prefer creamy honey roasted; plain may be used; do not use natural or homemade peanut butter
1 cup light brown sugar packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
pinch salt optional and to taste
⅓ cup old-fashioned whole rolled oats not quick cook or instant
use 1 heaping cup of your favorite pre-made trail mix Check notes for Substitutions

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Instructions

To the mixing bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl using a hand mixer), combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 4 to 5 minutes. Stop to scrape down the bowl as necessary. (Regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading while baking)
Add the baking soda, optional salt, oats, and beat to incorporate. Add the 1 heaping cup pre-made trail mix OR add the chocolate chips, raisins, M&Ms and beat to just incorporate. Using a 2-inch medium cookie scoop (about 2 tablespoons), form 16 dough mounds. Squeeze and compact the dough mounds so all the add-ins stay in place. They will be prone to falling out because they're abundant and dough is oily, just keep pushing them back in. Place dough mounds on a large plate. Flatten mounds slightly with your finger. Cover plate with plasticwrap and refrigerate for at least 2 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.
Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray. Place mounds on baking sheets, spaced about 2 inches apart. I bake 8 to a tray. Bake for 10 to 12 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. Allow cookies to cool on trays for about 5 minutes before transferring to a wire rack to finish cooling. Cookies may not appear to be done at 10 to 12 minutes, but they likely are, and they firm up as they cool. Baking longer results in cookies with dark or burnt bottoms and that set up too crisp and hard and don't keep well.
Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Take care all ingredients used, such as the oats or any add-ins, are gluten-free and suitable for your dietary needs.
Adapted from Peanut Butter Chocolate Chunk Cookies

Notes

Alternative Trail Mix Substitutions
Optionally, swap out some of the add-ins for white chocolate or butterscotch chips; peanuts, almonds, walnuts, macadamia nuts; sunflower seeds, pepitas; another type of dried fruit. Mix-and-match as desired.
1/3 cup semi-sweet chocolate chips (or butterscotch, white, cinnamon chips)
1/3 cup raisins (I used TJ's raisin medley blend; try dried apricots, dates, cranberries, craisins)
1/3 cup Peanut Butter-Filled M&Ms (or another M&M variety; Reese's Pieces, mini PB Cups, mini Rolos, or any diced candy barl)

Nutrition Information

Show Details

Serving 1 Calories 210kcal (11%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g Cholesterol 12mg (4%) Sodium 183mg (8%) Fiber 2g (8%) Sugar 15g (30%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 210 kcal

% Daily Value*

Serving	1
Calories	210kcal	11%
Carbohydrates	21g	7%
Protein	6g	12%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	8g	47%
Cholesterol	12mg	4%
Sodium	183mg	8%
Fiber	2g	8%
Sugar	15g	30%