Chunky, Crunchy Oatmeal Cookies Loaded with Trail Mix

Don't you love it when you find a great way to use up a leftover or extra item from your pantry!   I did just that with the leftover trail mix from the brunch I hosted recently.  I thought it would be a good idea to replace the chocolate, cherries and almonds in my Chewy, Crunchy Oatmeal Cookie with the trail mix...was I ever right! 

These trail mix cookies are absolutely delicious...crunchy and loaded with a variety of wonderful ingredients, no two cookies are alike.  On the healthy side, they make a fantastic satisfying breakfast-on-the-run, or just a wonderful snack with your coffee...the kids will love them with milk!

                                                  Attenion All Dunkers...

                                                       Dunk Away!

                
Approx. 38 large cookies

Ingredients

• 1 c. packed light-brown sugar
• 1/2 c. granulated white sugar
• 3/4 c. butter, cut into large chunks
• 1/4 c. water
• 1 egg, room temperature
• 1 tsp. pure vanilla extract
• 3 c. old fashioned rolled oats
• 1 c. unsifted all-purposed flour 
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 3 c. of your favorite trail mix...I used Target's Archer Farms brand A Handful of Everything Trail Mix (love it!)

Directions

1. Preheat the oven to 350º.
2. Line a couple of cookie sheets with parchment paper.
3. Beat the sugars and butter well and scrape the bowl.
4. Add the water, egg and vanilla and mix well; scrape the bowl again.
5. In a separate bowl, using a whisk or fork, combine thoroughly the oats, flour, baking soda, salt and spices.
6. Add the trail mix to the dry mixture and stir well with a wooden spoon or spatula.
7. Incorporate fully the mixture of dry ingredients and trail mix into the wet mixture...you can use a heavy-duty mixer on a low speed (for about 1 minute). 
8. Drop, packed and leveled, ice cream scoops of batter about two inches apart onto the parchment-lined cookie sheets.
9. Bake approximately 16 minutes or until light-golden brown.
10. Let the cookies rest on the pans for about one minute.  Carefully slide the whole sheets of parchment paper with the cookies onto racks to cool.  These cookies store well for a couple of weeks (do you really have that kind of self-control?) in an air-tight container...preferably a tin can to keep crispy.  

I like to spread or eat these cookies with a good Greek banana yogurt.  You could make yogurt-filled whoopie pies with them for the kids...just use your favorite yogurt!   Or simply, brew a cup of coffee, or pour a glass of milk, and enjoy...dunk away!

Printable Recipe