- 2 ½ cups old-fashioned oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup peanut butter chips
- 1 cup M&M chocolate candies
- 1 cup coarsely chopped roasted and salted peanuts
- ½ cup raisins
Happy Monday folks! I’ve got some great recipes in store for the week but figured you might like something sweet to start your week. My Joy the Baker cook book is probably one of my favorites. She offers a mix of sweet and savory treats with a unique spin. I’d like to consider these trail mix cookies to be healthy but I think that’s just my stomach talking. These cookies offer a mix of oats, M&M’s, peanut butter chips, peanuts and raisins. I guess you can use them as a source of protein. (I don’t claim to be a dietician.)
Preheat the oven to 350° and place the rack in the center of the oven. Line 2 baking sheets with parchment paper or spray with cooking spray.
Whisk together the oats, flour, baking powder, baking soda, salt and cinnamon and set aside.
Beat together the butter with brown and white sugar until light and fluffy, about 3-5 minutes. Add in the eggs 1 at a time and then add the vanilla. Dump the flour mixture into the butter mixture all at once and mix for about 3 minutes, until the flour is well incorporated. Stir in the remaining ingredients by hand.
Grab tablespoonfuls of the dough and roll them into balls, placing them at even distances on the pan. Bake for 10-13 minutes, or until just lightly brown around the edges. Transfer the pan to a cooling rack until the cookies are cooled. Store in an airtight container for up to 5 days.