Oatmeal Trail Mix Cookies Breakfast To Go Food

TRAIL MIX OATMEAL COOKIES RECIPE

Steps:

• Line one or two baking sheets with parchment paper or silicone baking mats, set aside.
• In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream the butter and sugars together until pale, about 2 minutes.
• Add the vanilla, then the egg, mix until combined.
• In a medium bowl, whisk together the oats, flour, baking soda, and salt.
• Add the dry ingredients to the wet ingredients, mixing just until a few streaks of flour remain. Using a spatula, fold in the trail mix by hand until evenly distributed.
• Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees.
• Using a standard size cookie scoop (#40 or 1.5 tablespoons), place balls of cold dough onto the prepared baking sheets. Press reserved trail mix on top, if desired.
• Place in the oven and bake for 10-13 minutes, then remove and let cool on sheets for 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.

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.

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.

OATMEAL TRAIL MIX COOKIES

Steps:

• Preheat oven to 350°.
• In a large mixing bowl cream together butter, sugars, eggs, and vanilla until almost fluffy.
• In another bowl stir together flour, very finely chopped (should almost resemble powder) nuts, cinnamon, baking soda, baking powder, and salt.
• Slowly add your powdered ingredients to your creamed ingredients while mixing.
• Mix well.
• Now stir in the oats and trail mix.
• Drop by scoop or teaspoon onto hot stone or slightly greased cookie sheet.
• Bake for 11-14 minutes depending on cookie size.
• Remove cookies from baking sheet or stone right away and transfer to cooling racks.

TRAIL MIX OATMEAL COOKIES

Steps:

• Preheat oven to 350­°.
• Line two cookie sheets with parchment paper.
• In a large bowl add the oats, flour, salt and baking soda; whisk to combine.
• In a medium mixing bowl whip together the butter, sugars, vanilla and eggs.
• Add to the flour mixture.
• Combine and fold in the trail mix.
• Use an ice cream scoop and place cookie mounds on prepared cookie sheets (6 to a sheet).
• Slightly press cookie dough.
• Bake 15 to 17 minutes.
• Carefully take cookies off cookie sheets and cool completely on a wire rack.

SUGAR FREE OATMEAL COOKIES

Steps:

• In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
• Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
• In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt.
• Add flaxseed mixture and whisk really well.
• Add oats and oat flour; stir to combine. Add nuts and dried fruit; mix well. Dough will be very thick.
• Using large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread. I had about 6 cookies per sheet. Bake in batches for 20 minutes or until nuts start to brown a bit.
• Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or a healthy dessert!

OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)

Steps:

• Place rack in middle of oven and preheat to 375 degrees.
• Line two cookie sheets with parchment paper (or grease sheets).
• With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
• Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
• Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
• Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
• Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
• Transfer to rack to cool.
• Cookies will keep in an airtight container at room temperature for up to 5 days.

OATMEAL RAISIN COOKIE GRANOLA

Steps:

• Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon, salt and nutmeg in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet.
• Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in both kinds of raisins. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

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.