These trail mix cookies have everything in them and are crisp on the outside and chewy on the inside. THE BEST. Heres a little story of how these cookies arrived this fall into my cozy little kitchen, I swear its interesting. Well, maybe notbut like, these cookies are awesome so you should get to the recipe.

When cookies are lying around the house I tend to find crumbs in my hair, sheets and in between couch cushions. I live with someone who inhales cookies the minute he sees them and no, he is not blue and googely eyed (at least not around me!) he is my boyfriend.  And he likes cookies alot!

Since I prefer to not wake up with chocolate chips melted to my cheeks, I dont like to have fresh baked cookies in the house unless I have someone to bring them to.

And thats how these cookies came to be. I need to feed my nephew but he is currently living somewhere warm and toasty and unfortunately unreachable my sisters uterus. Therefore, I made these cookies for her to eat, which is kinda like him eating it too. Im strange, but Ive accepted it.

trail mix cookies - Sundays with Jennie

trail mix cookies - sundays with jennie

trail mix cookies - sundays with jennie

Trail Mix Cookies

Makes 24 large cookies


  • 2/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tbsp vanilla
  • 1- 1/2 cups quick cooking oats
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 TBSP shredded unsweetened coconut flakes
  • 1 cup add ins ex: 1/2 cup raisins, 1/4 cup semisweet chocolate chips, 1/4 cup peanut m+ms


  1. Preheat oven to 350 degrees celcius and line 2 large baking sheets with parchment paper.
  2. In a large bowl, beat butter and sugar until fluffy. Then beat in egg and vanilla until incorporated.
  3. In a separate bowl, mix together the dry ingredients; oats, flour, baking powder, baking soda, salt, cinnamon, coconut and add ins.
  4. Stir the dry ingredients into the butter mixture in 4 additions until blended. Cover and regrigerate for 30 minutes.
  5. Then shape dough using a heaping tablespoon into balls (about 24) which place them at least 2 inches apart on the baking sheets. Bake in top and bottom thirds of the oven, switching them halfway through the baking time which is 12-15 minutes total. Cookies should be golden, with crisp edges and soft centres.
  6. Transfer to racks, and let cool.

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