TRAIL MIX COOKIES
- WineCheeseScallops
- 2 minutes ago
- 5 min read
Looking for a sweet, chewy, and crunchy treat that feels both nostalgic and nutritious? These Trail Mix Cookies are everything you love about classic oatmeal cookies—only better! Bursting with toasted nuts, chewy raisins, sunflower and pumpkin seeds, and just a kiss of honey, they’re a snack-meets-dessert hybrid that works just as well packed in a lunchbox as it does alongside a mug of tea.
We designed these cookies to have a rustic, golden-brown texture and a hearty bite, but with just the right touch of sweetness and softness in the center. They’re super customizable and easy to bake in big batches—perfect for sharing, gifting, or freezing for future cookie cravings.
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Ingredient Highlights | TRAIL MIX COOKIES
Old-Fashioned Rolled Oats
These hearty oats provide the cookie’s signature chew and rustic texture. Unlike quick oats, rolled oats retain their shape during baking, adding structure and a bit of crunch. They're also a great source of fiber and help balance the sweetness of the mix-ins.
Pumpkin Seeds (Pepitas)
Not only do pepitas add a pop of green color and a subtle nutty flavor, but they’re packed with magnesium, antioxidants, and plant-based protein. Lightly salted or raw, they bring a satisfying crunch that elevates the "trail mix" experience in each bite.
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Recipe Inspiration
This recipe was born from a craving for something nostalgic, filling, and just sweet enough—like the kind of treat you'd take on a family hike or tuck into your kid’s backpack for an after-school pick-me-up. We always have trail mix on hand for road trips and outdoor adventures, so one day, we asked: what if we just baked it right into a cookie?
The result was these Trail Mix Cookies: rustic, golden, soft-in-the-middle, and packed with flavor and texture. They taste homemade in the best way—like a cozy weekend in cookie form. Plus, they’re versatile. Want to swap in dried cranberries or mini chocolate chips? Go for it!
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Tips, Serving Suggestions, and Storage Advice
Don’t overmix the dough – Once you add the dry ingredients, mix just until combined for tender cookies.
Use fresh brown sugar – Hardened sugar won’t cream properly with the butter and may affect the cookie texture.
Customize the trail mix – Sub in almonds, pecans, cranberries, or even mini chocolate chips.
Chill if sticky – If the dough feels too sticky to scoop, a 30-minute chill in the fridge makes it easier to work with.
Press for presentation – Pressing extra trail mix on top before baking makes these cookies bakery-worthy.
Flatten or mound – Flatten for a thinner cookie or mound for a thicker, chewier bite.
Watch the edges – Look for golden edges and a slightly soft center; they'll finish cooking on the tray.
Cool completely – Let cookies cool on the tray before moving to avoid breakage.
Store in an airtight container – Keeps them fresh for up to 5 days at room temp.
Freeze the dough – Portion and freeze the dough balls for easy fresh-baked cookies anytime.
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Unique Recipe Qualities
Combines snack and dessert in one easy cookie.
Uses pantry staples—no special shopping trip needed.
Completely customizable based on what you have.
Kid- and lunchbox-friendly.
Naturally hearty and satisfying.
Balanced sweetness with honey and brown sugar.
Includes both whole egg and yolk for richer texture.
Gorgeous presentation with pressed-on trail mix.
Quick bake time—ready in under 30 minutes.
Great for make-ahead and freezer-friendly prep.
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Trail Mix Cookies
Ingredients
Dry Mix
1 ½ cups old-fashioned rolled oats
1 cup unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon ground cinnamon
Wet Mix
½ cup unsalted butter, at room temperature
½ cup packed light brown sugar (fresh)
¼ cup granulated sugar
2 tablespoons honey
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
Trail Mix Add-Ins
½ cup raisins
¼ cup chopped walnuts
¼ cup chopped cashews
¼ cup pumpkin seeds (pepitas)
¼ cup sunflower seeds
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, whisk together oats, flour, baking soda, baking powder, salt, and cinnamon.
In a small bowl, combine all trail mix ingredients: raisins, walnuts, cashews, pumpkin seeds, and sunflower seeds.
In the bowl of a stand mixer (or using a hand mixer), beat the butter, brown sugar, granulated sugar, and honey on medium speed for 1–2 minutes until creamy and smooth.
Add the egg, egg yolk, and vanilla. Mix until fully incorporated.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in 1¼ cups of the trail mix, reserving the remaining ¼ cup for topping.
Scoop dough into 2-tablespoon-sized balls and place 2 inches apart on prepared baking sheets. If dough is too sticky, chill for 30 minutes.
Press reserved trail mix gently into the tops of the dough balls. For thinner cookies, flatten slightly; for thicker cookies, leave them mounded.
Bake for 10–12 minutes, or until edges are golden and centers are just slightly underdone. Do not overbake.
Cool cookies on the baking sheets placed on wire racks. Allow to cool completely before storing.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ | TRAIL MIX COOKIES
Can I use quick oats instead of rolled oats?
You can, but the texture will be softer and less chewy. Rolled oats give these cookies their hearty bite.
Can I make these gluten-free?
Yes! Just use a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.
Can I swap the raisins?
Absolutely—try dried cranberries, chopped dates, or even mini chocolate chips.
Can I freeze the dough?
Yes, scoop the dough into balls and freeze on a tray. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
Why use both an egg and an egg yolk?
The extra yolk adds richness and chew to the cookie without making them cakey.
Can I double the recipe?
Yes! This recipe scales well—perfect for bake sales, parties, or meal prep.
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