Trailblazer Treats

Craving a cookie that offers a delightful surprise in every bite? Look no further than these incredible **Trail Mix Cookies**. They take the beloved classic Oatmeal Cookie and elevate it with a medley of sweet, salty, and crunchy ingredients. Just imagine: chewy oats, rich chocolate, various nuts, and dried fruits all baked into one perfect, satisfying treat. Get ready to discover your new go-to cookie recipe!

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The Ultimate Trail Mix Cookie Mash-Up: A Personal Journey!

As a huge fan of trail mix, it’s a constant staple in my pantry. It’s the perfect grab-and-go snack, packed with energy and flavor. My recent obsession with cowboy cookies, particularly my habit of adding extra nuts to every batch, sparked an idea. While developing a new oatmeal cookie recipe, it suddenly clicked: why not incorporate trail mix directly into the cookies? Trail mix already contains all the best elements – chocolate, nuts, and dried fruit – making it a natural fit for a truly dynamic cookie.

And that, my friends, is how these sensational Trail Mix Cookies came to life. Each bite is an adventure, bursting with a harmonious blend of rich chocolate, crunchy nuts, and sweet, chewy dried fruit. The absolute best part? You have complete freedom to use your favorite trail mix, meaning every single batch can be uniquely tailored to your taste buds. This customizability makes baking these cookies not just a treat for eating, but a joy in the making!

Why You’ll Fall in Love with This Trail Mix Cookie Recipe

These aren’t just any cookies; they’re an experience. Here’s why these Trail Mix Cookies are destined to become a staple in your baking repertoire:

• **Irresistible Texture**: With a slightly crisp edge and a wonderfully soft, chewy center, these cookies hit all the right notes for texture perfection.
• **Flavor Explosion**: The blend of sweet chocolate, savory nuts, and tart dried fruits creates a balanced and incredibly satisfying flavor profile that keeps you coming back for more.
• **Ultimate Customization**: The star ingredient, trail mix, is entirely up to you! Use your favorite store-bought blend or create a unique homemade mix to suit your preferences.
• **Simple to Make**: Despite their gourmet taste, these cookies are surprisingly easy to whip up, making them perfect for both novice and experienced bakers.
• **Perfect for Any Occasion**: Whether it’s a casual snack, a lunchbox treat, a party dessert, or a homemade gift, these cookies are always a hit.
• **Freezer-Friendly**: Both the dough and baked cookies can be frozen, allowing you to have delicious homemade treats on hand whenever a craving strikes.

The Heart of the Cookie: Choosing Your Perfect Trail Mix

The beauty of Trail Mix Cookies lies in their adaptability. The “trail mix” component is where you can truly make this recipe your own. You can opt for convenience with a store-bought blend or craft a personalized mix from scratch. Over the years, I’ve sampled countless varieties, and my experience has shown that making your own often yields the most delicious and budget-friendly results, allowing you to hand-pick your favorite chocolates and nuts.

During my recipe development, I tested several different trail mixes. The **Indulgent Trail Mix** (whether store-bought or a homemade version) consistently emerged as the clear winner. Its rich combination of chocolates and nuts perfectly complements the chewy cookie base. A close second was the **Mountain Trail Mix**, offering a slightly more classic blend. Don’t be afraid to experiment, but these two are fantastic starting points!

Crafting Your Own Indulgent Trail Mix: The Secret Blend

If you prefer to create your own signature trail mix for these cookies, here’s my tried-and-true recipe for an “Indulgent” blend that delivers maximum flavor and texture:

• White Chocolate Chips: 1/3 cup (55g) – Adds a creamy, sweet counterpoint.
• Milk Chocolate Chips: 1/3 cup (55g) – For that classic, comforting chocolate flavor.
• Peanut Butter Baking Chips: 1/3 cup (55g) – Introduces a delightful nutty richness.
• Dried Sweetened Cranberries: 1/2 cup (62g) – Provides a lovely tartness and chewy texture.
• Dry-Roasted and Lightly Salted Cashews: 1 cup (126g) – Offers a buttery crunch and savory balance.
• Dry-Roasted and Lightly Salted Peanuts: 1/2 cup (70g) – Adds an earthy flavor and satisfying bite.

Customizing Your Mix: Feel free to adjust these quantities or substitute ingredients based on your personal preference. Love almonds? Swap out some cashews. Prefer dark chocolate? Go for it! Just ensure your mix still totals about 1 cup for the recipe.

Mastering the Art of Trail Mix Cookies: Essential Baking Tips

While the full recipe is detailed below, these expert tips will ensure your Trail Mix Cookies turn out perfectly every time: irresistibly chewy, flavorful, and beautifully baked.

1. Measure Flour with Precision: Baking is a science, and flour is key. Avoid scooping flour directly from the bag, as this can compact it, leading to too much flour. Instead, lightly spoon flour into your measuring cup and then level it off with a straight edge. This method prevents dense, cakey cookies and ensures a perfectly tender crumb.
2. Embrace Silicone Liners (or Quality Parchment): For optimal baking and easy cleanup, a silicone baking mat is your best friend. It provides even heat distribution and prevents sticking, resulting in beautifully golden-brown bottoms. If you don’t have silicone, high-quality parchment paper is an excellent alternative. Avoid baking directly on unlined sheet pans, which can lead to burnt bottoms.
3. The Secret to Chewy: Slight Underbaking: This is perhaps the most crucial tip for achieving that coveted chewy texture. Remove the cookies from the oven when their edges are lightly golden and set, but the centers still look slightly soft and gooey. They will continue to bake and firm up on the hot sheet pan after removal. This slight underbaking is what guarantees a delightfully tender, melt-in-your-mouth cookie.
4. Presentation Matters: Make ‘Em Pretty!: For cookies that look as good as they taste, gently press a few extra pieces of chocolate chips, nuts, or dried fruit onto the tops of the cookies immediately after they come out of the oven. The residual heat will help them adhere, making your cookies look even more inviting and showcasing their wonderful mix-ins.
5. Chilling is Non-Negotiable: Don’t skip the chilling steps! Chilling the dough solidifies the butter, which prevents the cookies from spreading too much in the oven, ensuring they maintain their shape and thickness. It also allows the flavors to meld, resulting in a more complex and delicious cookie.

Creative Variations & Swaps for Your Trail Mix Cookies

One of the joys of baking these Trail Mix Cookies is how easily you can adapt them to your taste or what you have on hand. Don’t be afraid to get creative!

• Peanut Butter Trail Mix Cookies: For peanut butter lovers, this variation is a dream. You can either use a peanut butter-focused trail mix in the original recipe, or take 1¾ cups of your favorite trail mix and add it to my Peanut Butter Cookies recipe (remember to reduce the flour by 1/3 cup to account for the added bulk of the trail mix).
• Trail Mix Cookie Bars: If you’re short on time or prefer a less fussy dessert, turn this recipe into bars! Simply swap the chocolate chips for 1 cup of trail mix in my popular Cookie Bars recipe. Press the dough into a prepared baking dish and bake until golden brown. Slice into squares for easy serving.
• Oatmeal Trail Mix Cookies (Coconut-Free Option): Not a fan of coconut? No problem! This recipe is incredibly versatile. Instead of the base recipe here, use my Oatmeal Chocolate Chip Cookies recipe and simply substitute the chocolate chips with your chosen trail mix. You’ll still get that fantastic chewy oatmeal texture without any coconut.
• Spice It Up: Add a pinch of nutmeg or a dash of allspice along with the cinnamon for a warmer, more complex flavor profile, especially during fall or winter months.
• Dried Fruit Focus: If you adore dried fruits, consider adding extra chopped apricots, figs, or even candied ginger to your trail mix for an extra burst of flavor and chewiness.
• Nut Variety: Beyond cashews and peanuts, feel free to include pecans, walnuts, or even pistachios for different textures and flavors.

Troubleshooting Common Trail Mix Cookie Problems

Baking is an art and a science, and sometimes things don’t go exactly as planned. Here are some solutions to common cookie mishaps:

• **Cookies Not Spreading Enough?** If your cookies are coming out too thick and puffy, this usually indicates too much flour was added, or the dough was over-chilled. Immediately after removing them from the oven, gently press down the tops of the warm cookies with the back of a metal spatula to flatten them slightly. You can then return them to the oven for another 1-3 minutes if needed to ensure they are cooked through. Next time, be sure to measure your flour precisely (spoon and level!) and don’t over-chill the dough.
• **Cookies Spreading Too Much?** On the other hand, if your cookies are spreading out too thinly, it could be due to too little flour, butter that was too soft or even slightly melted, or baking agents (baking soda/powder) that have lost their potency. Ensure your butter is at true room temperature (soft but not greasy) and that your baking soda is fresh (you can test its freshness with a quick vinegar test). If it happens in the oven, quickly remove the sheet pan and, while the cookies are hot, use the back of a metal spatula to push the edges inwards, helping them form a more compact shape.
• **Dense or Cakey Cookies?** This is often a result of overmixing the dough after adding the flour. Once flour is introduced, mix only until just combined. Overmixing develops the gluten, leading to a tougher, more cake-like texture instead of a tender, chewy one.
• **Burnt Bottoms?** This usually indicates either your oven is running too hot, or you’re not using adequate pan lining. Always use silicone baking mats or parchment paper. If you suspect your oven temperature, consider using an oven thermometer for accuracy.

Frequently Asked Questions (FAQs) About Trail Mix Cookies

Can I use quick oats instead of old-fashioned oats?

No, it’s highly recommended to stick to old-fashioned (rolled) oats for this recipe. Quick oats are more finely processed and will absorb liquids differently, resulting in a noticeably different texture – often more crumbly or dry – than the desired chewy outcome. Steel-cut oats also won’t work.

My brown sugar is hard. Can I still use it?

Hard brown sugar won’t cream properly with the butter, which is crucial for the cookie’s texture. You can soften it by placing it in a microwave-safe bowl with a damp paper towel over it and microwaving for 10-20 seconds, checking frequently. Alternatively, replace it with fresh, soft brown sugar.

Can I omit the coconut flakes?

Yes, if you’re not a fan of coconut, you can omit the sweetened coconut flakes without significantly impacting the recipe, though it will change the flavor profile slightly. For a guaranteed coconut-free base, refer to the “Oatmeal Trail Mix Cookies (Coconut-Free Option)” in the variations section above.

How do I test if my baking soda is fresh?

To check baking soda freshness, mix a spoonful with a few tablespoons of vinegar. If it fizzes vigorously, it’s still active. If it barely bubbles, it’s time for a new box.

What’s the best way to ensure uniform cookies?

For consistently sized cookies, use a cookie scoop (about 2 tablespoons) or a food scale to portion out each dough ball to around 40 grams. Rolling them taller rather than wider, as mentioned in the instructions, also helps with even baking.

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Trail Mix Cookies

By Chelsea Lords

Trail Mix Cookies are a fun spin on classic oatmeal cookies—just toss in your favorite trail mix for a sweet, salty, and chewy treat that’ll quickly become a favorite!

Prep Time: 25 minutes

Cook Time: 10 minutes

Chilling Time: 1 hour

Total Time: 1 hour 35 minutes

Yields: 24 cookies

Video

Trail Mix Cookies Video:

Upload Date: 2021-12-22

Title: Trail Mix Cookies

Description: Trail Mix Cookies are a fun and unique twist on oatmeal cookies — add a generous scoop of your favorite trail mix to the batter and be prepared to have a new favorite cookie recipe!

Thumbnail: View Thumbnail

Content URL: Download Video

Equipment

• Stand mixer or hand mixer
• 2 Sheet pans (15″ x 10″)
• 2 Silicone baking mats or parchment paper
• Cooling rack

Ingredients

• 8 tablespoons unsalted butter at room temperature
• 1 cup dark brown sugar (or light brown sugar, see note 1)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda (see note 2)
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon (optional)
• 1/2 cup old-fashioned oats (see note 3)
• 1-1/4 cup all-purpose flour
• 1/2 cup sweetened coconut flakes (not desiccated coconut)
• 1 cup trail mix (see note 4)

Instructions

1. In the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer), combine room temperature butter (not melted, not softened) and brown sugar. Beat at medium speed until the mixture is light in color and fluffy, about 1–2 minutes. Add the large egg and vanilla extract, then continue to beat until the mixture is light and aerated, approximately 2 more minutes. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
2. Add the baking soda and salt to the butter mixture. Mix until these dry ingredients are just incorporated, which should take about 20 seconds. Next, add the old-fashioned oats, all-purpose flour, and sweetened coconut flakes. Mix carefully until the ingredients are just combined, typically around 30 seconds. Be cautious not to overmix at this stage.
3. Gently fold in the trail mix until the ingredients are just evenly distributed throughout the dough. It is crucial to avoid overmixing or overbeating the dough once the dry ingredients and trail mix have been added, as overworking can lead to dense, tough cookies. Once combined, cover the bowl of dough tightly with plastic wrap and chill it in the refrigerator for a minimum of 30 minutes.
4. After chilling, shape the cookie dough into uniform balls. Aim for a packed 2 tablespoons per ball (approximately 40 grams if you’re using a food scale). When shaping, roll the balls to be taller rather than wider (refer to image provided earlier for guidance). Place the formed dough balls on a plate lined with parchment paper and cover them gently with plastic wrap. Return them to the refrigerator for another 30–45 minutes. Avoid refrigerating for too long, as excessively cold dough can hinder spreading. If you’re short on time, you can freeze the dough balls for about 20–25 minutes instead.
5. Preheat your oven to 325°F (160°C). Line 2 baking sheets with silicone liners; this is very important to prevent the cookie bottoms from burning. Arrange no more than 6 dough balls per pan, ensuring generous spacing as they will spread significantly during baking. Bake for 9–14 minutes (my oven typically takes 11–12 minutes). The key is to slightly underbake them for a chewy texture; they should appear ever-so-slightly gooey in the center and have lightly browned edges. They will firm up considerably as they cool. Remove from the oven. If cookies appear too puffy, gently bang the sheet pan a few times on the counter to help them flatten (see note 5 for troubleshooting).
6. Immediately after removing the cookies from the oven, if desired, press a few extra chocolate chips or pieces of trail mix onto the tops of the cookies. This enhances their visual appeal and adds extra bursts of flavor. Let the cookies cool on the baking sheet for 5–10 minutes to allow them to firm up before carefully transferring them to a wire cooling rack to cool completely.
7. Allow the cookies to cool and set up completely before enjoying them. They truly firm up and develop their ideal texture as they cool. Store the cooled Trail Mix Cookies in an airtight container at room temperature for up to 4 days. For optimal freshness and flavor, it’s best to consume them within 2–3 days.

Recipe Notes

Note 1: I personally find dark brown sugar yields the best depth of flavor in these cookies, but light brown sugar works perfectly well too. Regardless of your choice, ensure the brown sugar is very fresh and soft. Hard, compacted brown sugar won’t cream properly with the butter, which can affect the final cookie texture.

Note 2: Baking soda is a leavening agent crucial for the cookies’ rise and spread. To ensure it’s still active, you can perform a quick test: combine 1/4 teaspoon of baking soda with 2 teaspoons of vinegar; it should fizz immediately. If your baking soda has any clumps, press it through a mesh sieve before using to ensure even distribution.

Note 3: For this recipe, only old-fashioned (rolled) oats should be used. Quick oats are too finely cut and will result in a different, often drier texture. Steel-cut oats are also unsuitable due to their coarse texture and longer cooking time requirements.

Note 4: These Trail Mix Cookies have been extensively tested with various trail mixes. The “Indulgent Trail Mix” was the undisputed favorite, offering a rich blend of chocolates, nuts, and fruits. The “Mountain Trail Mix” came in a close second. If you’re not fond of raisins, feel free to pick them out before measuring your 1 cup. Similarly, if any candy pieces in your chosen mix are excessively large, consider chopping them slightly to ensure even distribution and a pleasant eating experience.

Note 5: Troubleshooting: If your cookies aren’t spreading at all, it’s often due to either too much flour in the dough or over-chilling. To fix this mid-bake, remove the sheet pan from the oven and use the back of a metal spatula to gently press down the tops of the cookies. Return them to the oven for an additional 1–3 minutes until they are cooked through. Conversely, if your cookies are spreading too much, this can be caused by too little flour, old or inactive baking agents, or dough that wasn’t adequately chilled. If caught quickly, you can use a metal spatula to gently press the edges inwards right out of the oven, helping to reshape them.

Storage: For optimal freshness, store these cookies in an airtight container at room temperature for up to 3 days. To freeze unbaked dough, shape it into balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer-safe bag or container. Bake from frozen, adding a few minutes to the baking time. To freeze baked cookies, cool them completely, then freeze on a sheet pan before transferring to bags or containers, separating layers with parchment paper. Note that freezing baked cookies may result in a slight texture change upon thawing.

Nutrition

Serving: 1 cookie | Calories: 172 kcal | Carbohydrates: 18.2 g | Protein: 2 g | Fat: 10.5 g | Cholesterol: 17.9 mg | Sodium: 5.3 mg | Fiber: 0.3 g | Sugar: 9.6 g

Nutrition information is automatically calculated and should be used as an approximation only.