Oatmeal Trail Mix Cookies
Hearty oatmeal cookies filled with dried fruit, nuts, seeds, and chocolate. Warm spices like cinnamon and nutmeg make these cookies a cozy and satisfying treat.
Servings: 22 cookies
Ingredients
- ½ cup unsalted butter, room temperature*
- ⅔ cup brown sugar, lightly packed
- 1 large egg
- 1 teaspoon real vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- 1½ cups rolled oats (large flake is best)
- ½ cup dried cranberries or cherries*
- ½ cup pecans, toasted and chopped coarsely*
- ½ cup pumpkin seeds, roasted and salted
- 1 cup semi-sweet or dark chocolate chips or chunks
Instructions
- Preheat oven to 350°F and line a couple cookies sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the butter and sugar using an electric mixer until it lightens in colour and is fluffy, about 3 minutes. Add the egg and vanilla and mix on medium speed until combined.
- In a small bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Pour the dry ingredients into the large bowl with the butter mixture. Mix on low until just combined and no flour is visible.
- Add the oats, dried fruit, nuts, pumpkin seeds, and chocolate. Stir together with a spatula or wooden spoon until combined.
- Scoop out about 2-2½ Tablespoon of cookie dough using a large cookie scoop if you have one. Place large dough balls on the prepared pans a couple inches apart. If dough balls fall apart, just squeeze them together with your hands to form a ball.
- Bake cookies in preheated oven until edges are golden brown and centres are set but slightly underbaked, about 15-17 minutes. If your cookies are smaller, check after 10-12 minutes. Let cookies cool on pans for 5 minutes before removing to cool completely on wire cooling racks.
Notes
- Butter
- I used salted and they turned out great, so use whatever butter you have.
- To soften to room temperature, cut into small chunks and microwave on low for 10 seconds at a time. Mine took about 15 seconds to soften.
- Dried cranberries or cherries - I prefer cherries, but you can also use any dried fruit you have like dried blueberries, raisins, or dried apricots (cut into small pieces)
- Nuts
- Use any nut you have. I recommend walnuts, pecans, or cashews.
- To toast your nuts: Bake in oven as it preheats in a small dish/pan for 10 minutes until they smell toasty and nutty. Alternatively, microwave on a plate in a single layer for 1 minute at a time until toasted and nutty smelling.