What You Need
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, make sure it’s fresh and soft
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cups Bob’s Red Mill Old Fashioned Rolled Oats
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 ½ cups roughly chopped trail mix, divided (see note)
How to Make It
- With a hand mixer or stand mixer, beat butter, brown sugar and honey for 2-3 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.
- In a separate bowl, combine oats, flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix until combined. Stir in 1 cup of trail mix by hand. Cover the dough and refrigerate for two hours or up to overnight (you can skip this step and bake immediately, but I prefer the final texture after chilling).
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners. Scoop the dough into two tablespoon balls and place a couple inches apart on the baking sheets. Use the remaining ½ 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). Lightly press down on the dough balls to flatten just slightly.
- Bake for 9-11 minutes (see note), until the edges of the cookies are done 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: You can use a store-bought variety or you can make your own by combining nuts, seeds, dried fruit and/or chocolate chips. The combination I like best for these cookies is a mixture of pecans, walnuts, almonds, pepitas, dried cranberries, raisins, and chocolate chips.
- Bake time: If using less than 2 tablespoon dough balls, lower baking time by a couple of minutes. The center of the cookies should look slightly underdone when you pull them from the oven.