Trail Mix Protein Bar Cookies
I put my stash of protein bars to work by dicing two bars, made a brown sugar-based dough, and added the protein bars along with my favorite trail mix add-ins including oats, dried cranberries, raisins, and pumpkin seeds. The recipe is highly adaptable based on your favorite items and what you have around. The cookies are soft, ultra chewy, and loaded with amazing texture in every bite. Crunchy seeds and chewy dried fruit complement each other, and when baked the protein bars turn extra chewy. Because protein bars vary widely, you may need to experiment with a few types or flavors to find your favorite.
Ingredients
- ½ cup butter softened (1 stick, unsalted
- ¾ cup light brown sugar packed
- 1 egg large
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup old-fashioned rolled oats not quick-cook or instant, whole
- 1 teaspoon corn starch
- ½ teaspoon baking soda
- pinch salt optional and to taste
- protein bars diced small (about 1 scant cup, about 4.25 ounces
- ¾ cup dried cranberries
- ½ cup pumpkin seeds or use sunflower seeds, slivered almonds, etc.
- ¼ cup raisins
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, brown sugar, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, oats, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the protein bars, cranberries, seeds, raisins, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place dried fruit or protein bars on top of each mound by taking dried fruit or protein bars from the underside and adding them on top. Do not allow protein bar pieces to bake directly on baking sheets; shield them with dough or move them to the top/sides of cookies.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies will be pale and look un-done, but firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
Nutrition Facts
Serving: 1 dozen medium cookies
Amount Per Serving
Calories 294
% Daily Value*
| Serving | 1 | |
| Calories | 294kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 37mg | 12% |
| Sodium | 97mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.