Karen Humphrey: Fresh and Fearless


Trail Mix Cookies Recipe

If you like sweet and salty, these cookies marry the best of both worlds

School is almost over, but cookies are still the number one treat in my house. Peanut butter, chocolate chip, oatmeal, it doesn't matter; every weekend I'm in my kitchen mixing up a batch. If you like sweet and salty, these cookies marry the best of both worlds, incorporating both salty nuts and sweet chocolate into one delicious bite. While peanut butter and nuts are a no-go for many schools, this recipe allows you not to worry. Just substitute plain chocolate chips for the peanut butter chips, and omit the nuts. 

The biggest issue you are sure to have is making sure there are enough cookies so that you at least get to eat some!


2 1/2 cups old fashioned oats
1 cup flour
1 cup whole wheat flour
1 tsp baking powder 
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup unsalted butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
1 cup peanut butter trips
1 cup M&Ms
1 cup coarsely chopped nuts (cashews, peanuts, or almonds)
1/2 cup dried cranberries or golden raisins 

Pre-heat the oven to 350 F and line rimmed cookie sheets with parchment paper.

In a large bowl using an electric mixer, cream the butter with the sugars until light and fluffy. Scrap down the sides of the bowl and add the eggs, one at a time, beating well after each until they are well mixed. Add the vanilla and continue to beat until mixed. Scrape the sides of the bowl.

In a separate bowl, stir together the flours, oats, baking powder, baking soda, salt, and cinnamon. Add to the butter mixture all at once, blending on low until just combined. 

Add the peanut butter chips, raisins/cranberries, M&Ms, and chopped nuts to the batter. Stir in with a wooden spoon until they are well incorporated. Scoop out the dough in generous sized tablespoons and form into a balls. Set onto the cookie sheet, about 2 inches apart and press down on them to flatten slightly. 

Bake for about 10-12 minutes until the cookies are lightly golden and set to the touch. Remove from the oven and allow to cool for about 2 minutes on the pan before moving them to a wire cooling rack. Store cookies in a sealed container for about 5 days or in the freezer for a few months. 

Makes about 3 dozen

Adapted from Joy the Baker

Want more cookies? Try some chewy oatmeal cookies, no-roll sour cream sugar cookies, or even decadent Turtles cookies!