Trail Mix Cookies

Before we get started with part 2 of Joy the Baker Appreciation Week, I have some exciting news. Remember those contest posts for that healthy living contest that I did? Yeah, well no big deal, but I WON! I'm getting a free healthy living cookbook, and I got a $50 Amazon gift card! I'm very excited, if you can't tell. :-)

Ok, enough of that. For this installation of JtBAW (it's just easier to type, sorry), I made Trail Mix Cookies. This recipe made a TON of cookies. Literally. I have 2000 pounds of cookies. Ok, maybe just 5 dozen... and at this point, probably more like 4 dozen. They're disappearing quickly.



They're like oatmeal-raisin cookies, but about a million times better. It really is like trail mix... in cookie form. Hence the name, I guess. Shut up.

Ingredients
2 1/2 C. old-fashioned oats
1 C. all-purpose flour
1 C. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 C. (2 sticks) unsalted butter - softened
1 C. granulated sugar
1 C. packed brown sugar
2 large eggs
2 tsp. vanilla extract
1 C. peanut butter chips
1 C. M&Ms candy
1 C. roasted, salted peanuts
1/2 C. golden raisins

Method
- Place racks in the center and upper third of the oven, and preheat to 350 degrees F. Line two baking sheets with parchment paper (or just spray with non-stick spray) and set aside.

- In a medium bowl, whisk together the oats, flours, baking powder and soda, salt and cinnamon. Set aside.

- With an electric stand mixer, beat together the sugars and softened butter until light and fluffy, about 3 minutes. Add eggs, one at a time, beating on medium speed for about a minute after each addition. Stop and scrape the bowl as necessary. Add in the vanilla and beat until thoroughly incorporated.

- Stop the mixer and add the flour mixture all at once. Beat on low speed until just incorporated. Add the peanut butter chips, M&Ms, peanuts, and raisins. Finish mixing together by hand, so as to not over-mix. Roll tablespoonfuls into balls (or use a cookie scoop) and place on baking sheets. Bake for 10-13 minutes, or until lightly browned around edges. Remove from oven and let cool for about 10 minutes on the cookie sheets, then finish cooling on wire racks.



They're pretty magical. I may have eaten half a dozen as they came out of the oven. Maybe. You can, too. I won't judge.

The one tip, to let the mixer go for about 3 minutes to get the butter and sugar mixture fluffy... yeah, that may have changed the way I bake. I never used to cream butter and sugar that long, but it totally makes a difference. The cookies are lighter, the dough was smoother... thanks for that, Joy!



I'm thinking I'll do one more post to wrap up this series, probably this weekend. Until then, you should probably go and make these cookies. Like, now. You won't regret it. You should also probably check out Joy the Baker's blog.

Enjoy!