With chopped peanuts, raisins, chocolate candy, and oats, these trail mix cookies are sweet, salty, and simple cookies that are sure to please a crowd.
Total Time:1 hour
1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar
1 cup sugar
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.