Posted by Mariah | Posted in Desserts | Posted on 10-02-2010
I got the idea for these cookies out of pure necessity. I bought a HUGE bag of trail mix for my kids and, well, they didn’t like it! Being the master of mixing all things healthy into everything from cupcakes to pizza, I thought to myself, “I’ll bet they’d like this a whole lot better mixed into some cookies.” And, viola, I had my new recipe.
I basically took the tried and true oatmeal cookie recipe right off the Quaker Oats package lid and altered it slightly, using a little less oatmeal and 1 1/4 cups of trail mix. I got my trail mix at Roots Market, and it contained peanuts, almonds, craisins, raisins, pumpkin seeds, carob chips and dried apples.
The kids gobbled them up, and then I took some into work for the real taste test. Here’s one review:
“Very good. Crunchy and chewy all in one. And it doesn’t taste like a healthy cookie. (I have made some that aren’t very good — not a lot of flavor.) But these have a lot going on.”
So there you have it. Crunchy. Chewy. Non-healthy tasting and they used up my unwanted trail mix!
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon (optional)
1/2 tsp. salt
2 1/2 cups old fashioned Quaker Oats
1 1/4 cups trail mix
1. Heat over to 350 degrees F.
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat wel.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats and trail mix; mix well.
6. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
7. Bake 10 to 12 minutes until golden on the edges. Middle should be soft. Allow to sit on baking sheets for one more minute.
8. Remove to wire rack to cool.
Makes about three dozen cookies — IF you don’t eat the dough.