Trail Mix Cookies
There’s a few things I need to get off my chest today. So if you were in need of another inappropriate post about my breasts- here it is. (!!!)
Let me start with a shout out to all the baby mamas out there that manage to nurse their children for extended periods of time. Ladies, how do you do it? Is there some sort of magic cream or ancient metal nipple shields that I need to know about? When the kid starts teething, do you play through the pain? Because over here, it is just NOT HAPPENING.
George is 8 months old today (Why?! How?! When?! Didn’t this just happen yesterday?), and although he is still nursing, I can promise you that his days of voyaging on the Maidens of the Milk (my boobs, obviously) are numbered. Teeth, dwindling supply, and a vivacious 2 year old sister that is highly distracting every time George saddles up to the bar (again, my boobs) has got me counting down the days till we’re done.
I know that a lot of moms really love nursing, and I know that it’s a special bonding experience for mama and her baby. Yes, breast milk has all of the vitamins, and it’s so much less expensive, and the convenience of having a vending machine strapped inside your bra is just a ridiculous benefit to pass up. But George and I have bonded. He’s growing and healthy, I’ve got some milk stored in the freezer, and to be honest, I’d probably empty out all of the money in my purse right now if it meant never having to hear the mechanical “whee-woo, whee-woo, whee-woo” of my Medela breast pump ever again. There’s so many wonderful benefits to breastfeeding, but what I’m trying to say is, I think we’re almost done.
The most selfish gain I’ve had from getting to nurse my babies is the snacks- those extra calories I get to indulge in each day. At our house, there’s never any shortage of snacks, and recently, we added trail mix cookies to the list of favorites. These trail mix cookies are pretty much always my next snack waiting to happen. Peanuts, chocolate candies, raisins, and oats, all stuffed into a delicious cookie dough that bakes up golden and delicious. A combination of my loaded oatmeal cookie dough and candied walnut chocolate chip cookies, these trail mix cookies are packed with all the trail mix fixin’s and are adaptable to include any other toppings you may have a hankering for. Cashews? Yup. Toffee? Sure. Reese’s Pieces? Do ya thang.
We tried some trail mix cookies while visiting Blackberry Farm a few weeks ago, and I spent my first few days home making test batches of the cookies to get them just right. The dough starts by creaming butter and sugar until it’s light and fluffy. After adding eggs, vanilla, and a sprinkling of dry ingredients, you dump in all the trail mix goodies you can find. Give the dough a quick chill (or a long one, if you want puffier, chewy cookies), and just try not to eat it all straight from the bowl. It’s that good. These trail mix cookies have crisp edges and chewy centers, but if you’re anything like me, you may opt to bake them until they’re golden brown, with little crunchy bits throughout.
Unless you’re an 8 month old on an all-milk diet, you need trail mix cookies in your repertoire. Sweet, salty, or whatever your craving is, these trail mix cookies are sure to satisfy the urge to snack. Give them a try and let me know what you think! There’s loads of other cookie recipes on the cookie recipe page of my site, so give that a check too. Oh, and enjoy this happy little video that I made for you all! Happy Wednesday and cheers to you!
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoon vanilla
- 2-1/4 cups flour
- 1 cup quick cooking oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon corn starch
- 1 cup candy coated chocolate (like M&Ms)
- 3/4 cups unsalted peanuts, chopped
- 3/4 cups raisins
- Preheat the oven to 375 degrees.
- In a large bowl or in the bowl of a stand mixer, cream together the butter and sugars. Start on low until incorporated and then increase to medium, beating until smooth, creamy, and fluffy, about 2 minutes. Add the eggs and vanilla and beat on low just until incorporated, scraping the sides of the bowl as needed. In a small bowl, combine the flour, oats, baking powder, baking soda, salt, and corn starch. Add the bowl of dry ingredients to the butter mixture and beat on low just until the mixture is combined. Scrape the sides of the bowl as needed and add the chocolate, peanuts, and raisins, stirring on low just until combined.
- Scoop 3 tablespoon sized balls of dough (I use a large cookie scoop) about 3 inches apart on to a cookie sheet prepared with a silicone baking sheet or parchment paper. These cookies are large and in charge and they need room on the baking sheet. If the dough is not cool to the touch and slightly firm, place the baking sheet with dough balls in the fridge for about 5-10 minutes to allow the dough to set up- this keeps the cookies from spreading too much. Once ready, place the pan in the oven and bake until the edges and top of the cookie are beginning to turn golden and have set up, about 9 minutes. The centers will still appear underdone. Cool on a cooling rack, or just dive right in and enjoy.
- For crunchy, textured cookies, refrigerate for less time and bake a minute or two longer, or until the cookies is golden all over the top. For a chewy, softer cookie, refrigerate the dough for an hour and then bake for recommended length of time.