Trail Mix Cookie Cups Recipes

CHEWY TRAIL MIX OATMEAL COOKIES RECIPES

Steps:

• Move a rack to the center of the oven and preheat to 350 degrees. Line a cookie sheet with parchment paper then set aside.
• Cream butter and both sugars together about 5 minutes until light and fluffy. Add the egg and vanilla and beat until everything is completely incorporated, scraping down the sides of the bowl often.
• Sift the flour, salt, baking soda and cinnamon over the wet ingredients and mix just until combined. Add the rolled oats and 1 cup of trail mix and mix until completely incorporated.
• Place rounded Tbsp of dough on the baking sheet. Press each cookie to flatten slightly and decorate the tops with the remaining trail mix.
• Bake 10−12 minutes or until just set in the center and edges start to brown (just slightly underdone).
• Remove from the oven and transfer them to a wire rack to cool completely.

TRAIL MIX COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Beat applesauce, white sugar, brown sugar, and vanilla in a large bowl. In another bowl, use an electric mixer to beat egg whites until they are frothy and begin to firm up. Fold egg whites into applesauce mixture. Combine the flour, baking soda, salt, and cinnamon. Fold into the egg mixture. Stir in the oats, chocolate chips, walnuts, and cranberries. Drop by heaping teaspoons on prepared baking sheets.
• Bake cookies in preheated oven until set and lightly browned, about 10 minutes. Remove immediately to wire racks to cool.

TRAIL MIX COOKIE CUPS

Steps:

• Preheat oven to 350°. Shape dough into 24 balls (about 1-1/4 in.). Press evenly onto bottom and up sides of greased mini muffin cups., Bake 12-14 minutes or until golden brown. Using the end of a wooden spoon handle, reshape cups as necessary. Cool in pans 15 minutes. Remove to wire racks to cool completely., Fill cups with 1 teaspoon each peanut butter and Nutella. Top with trail mix.

TRAILMIX OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
• Beat butter and brown sugar together using an electric mixer in a mixing bowl until creamy. Add eggs and mix well. Mix in applesauce and vanilla extract until combined.
• Mix oats, whole wheat flour, baking powder, salt, and cinnamon together in a separate bowl. Stir butter mixture into flour mixture until well combined. Fold in raisins, coconut, sunflower seeds, pumpkin seeds, sesame seeds, and ground flax seed.
• Drop dough by rounded tablespoon onto the prepared baking pans, flattening slightly using a fork dipped in a glass of cold water.
• Bake in the preheated oven until golden and set, 11 to 13 minutes.

TRAIL MIX COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In a medium-sized bowl, combine oats, flour, baking soda, and salt. Set aside.
• With a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar and honey for 1-2 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.
• Add the dry ingredients to the wet ingredients and beat until combined. Stir in 1¼ cup of trail mix.
• Scoop the dough into 2-tablespoon balls and place a couple inches apart on the baking sheets (the dough will be sticky). If the dough is too sticky you can chill it in the refrigerator for 30 minutes. Use the remaining ¼ cup trail mix to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie). For thinner cookies (pictured) lightly press down on the dough balls to flatten just slightly. Or leave the dough balls in a mound for thicker cookies.
• Bake for 8-10 minutes, until the edges of the cookies are golden brown and the very center is still slightly underdone. Do not over bake, as they will finish cooking on the baking sheet. Place the baking sheets on wire racks and allow the cookies to cool completely.

TRAIL MIX COOKIES

Steps:

• Preheat the oven to 375°F.
• Cream the shortening, brown sugar, honey and eggs together.
• Combine the flour, wheat germ, baking soda and salt.
• Add to the creamed mixture gradually and beat until blended.
• Stir in the oats, fruits, nuts, seeds and chocolate chips.
• Mix well.
• Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet.
• Bake for 10-15 minutes or until golden.
• Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.

CHUNKY TRAIL MIX BREAKFAST COOKIES

Steps:

• Preheat the oven to 350°F Spray two baking sheets with nonstick pan spray.
• In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
• Add in the eggs and liquid milk, mix until well combined. Scrape the bottom and sides of the bowl once or twice.
• On low speed mix in the flour, dried milk, cinnamon and salt. Mix until the dough is cohesive. Add last 6 ingredients until combined.
• Use a 1/4 cup to measure out batter. Place 2 inches apart, slightly flattening each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
• Bake the cookies for 18-20 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Enjoy!

OATMEAL TRAIL MIX COOKIES

Steps:

• In a bowl cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the coconut, the chocolate chips, the peanuts, and the raisins. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork flatten and spread each mound into a round, about 3 inches in diameter. Bake the cookies in batches in the middle of a preheated 375°F. oven for 8 to 10 minutes, or until they are golden, transfer them with a metal spatula to racks, and let them cool.

TRAIL MIX COOKIES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Transfer to a medium bowl; let cool.
• Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie).
• Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours and up to 3 days.
• Reheat oven to 350°F. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt.
• Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11-13 minutes. Let cool on baking sheets.
• Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.