Who can resist a cookie packed with goodies? These Trail Mix Cookies are loaded with all the sweet and salty flavors you love. Grab your trail mix and get ready to bake!
These Trail Mix Cookies are a hearty, chewy treat packed with all the sweet and salty goodness you love in classic trail mix. Loaded with oats, nuts, chocolate chips, and M&M’s, each bite is full of texture and flavor. The cookies are soft in the center with lightly crisp edges, creating a satisfying balance that everyone will enjoy!
For more trail mix recipes you have to check out my Asian Snack Mix, Peppermint Snack Mix, and After School Snack Mix.
Table of Contents
Why I Love These Cookies
- With pantry staples, these cookies come together quickly, making them a go-to for last-minute baking.
- They are a delicious and convenient snack option, loved by both kids and adults.
- The sweet and salty combo in these cookies is irresistible.
Recipe Ingredients
Unsalted Butter – Softened butter gives these cookies a rich, buttery flavor and creates that melt-in-your-mouth texture.
Vanilla Extract – A splash of vanilla adds warmth and enhances the overall sweetness.
Trail Mix – A mix of sweet and salty ingredients like nuts, chocolate, and raisins adds varying textures and flavors.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Dried Fruit Trail Mix Cookies – If you love a little extra chew in your cookies, toss in an extra ¼ cup of dried cranberries, raisins, or apricots. It’s the perfect way to add a touch of fruity sweetness that works so well with the oats and chocolate.
Mix-Ins – Dark chocolate chunks, chocolate chips, or a mix of seeds like sunflower seeds, chia, flax, or pumpkin seeds add a delightful crunch and boost of nutrition. For extra nuttiness, try adding almonds, walnuts, pecans, or cashews. Shredded coconut, sprinkles, or even chopped pretzels can also bring a fun twist!
How to Make Trail Mix Cookies
Step 1: Line one or two baking sheets with parchment paper or silicone baking mats; set aside.
Step 2: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream the butter and sugars together until pale, about 2 minutes.
Step 3: Add the vanilla, then the egg, and mix until combined.
Step 4: In a medium bowl, whisk together the oats, flour, baking soda, and salt.
Step 5: Add the dry ingredients to the wet ingredients, mixing just until a few streaks of flour remain. Using a spatula, fold in the trail mix by hand until evenly distributed.
Step 6: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Step 7: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 8: Using a standard-sized cookie scoop (#40 or 1.5 tablespoons), place balls of cold cookie dough onto the prepared baking sheets. Press reserved trail mix on top, if desired.
Step 9: Place in the oven and bake for 10-13 minutes, then remove and let cool on sheets for 3 minutes before transferring to a cooling rack to cool completely.
FAQs
To make these cookies dairy-free, use plant-based butter, coconut oil, vegan margarine, or nut butter like peanut butter, cashew butter, almond butter, or sunflower seed butter.
Yes, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) to make it egg-free or vegan.
Storage Info
STORE your Trail Mix Cookies in an airtight container at room temperature for up to 3-5 days to keep them fresh. For longer storage, FREEZE the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months.
When ready to enjoy, let them thaw at room temperature. For that fresh-baked taste, REHEAT in a 300°F (150°C) oven for 5-7 minutes or briefly in the microwave.
Trail Mix Cookies Recipe
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Ingredients
- 1/2 c. unsalted butter - room temperature
- 1/3 c. granulated sugar
- 1/3 c. brown sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1 1/2 c. old fashioned oats
- 1 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 c. trail mix - reserve 2 tbsp. to press on top, if desired
Instructions
- Line one or two baking sheets with parchment paper or silicone baking mats; set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream the butter and sugars together until pale, about 2 minutes.
- Add the vanilla, then the egg, and mix until combined.
- In a medium bowl, whisk together the oats, flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, mixing just until a few streaks of flour remain. Using a spatula, fold in the trail mix by hand until evenly distributed.
- Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Using a standard-sized cookie scoop (#40 or 1.5 tablespoons), place balls of cold cookie dough onto the prepared baking sheets. Press reserved trail mix on top, if desired.
- Place in the oven and bake for 10-13 minutes, then remove and let cool on sheets for 3 minutes before transferring to a cooling rack to cool completely.
These were great for grabbing in between meals and actually kept me full.
OMG, we really loved these cookies. They are hearty, delicious and amazing just out of the oven. We froze almost 2 dozen so we have cookies on demand. You really need to add this recipe to your favorite cookie list.
Hi Paula, so glad you loved these! They are great! Thanks for the 5 Star review!
This is my favorite way to eat trail mix! These cookies are delicious!