Trail Mix Peanut Butter Oatmeal Cookies recipe
With crispy, golden edges and chewy centers, these buttery, brown sugar oatmeal cookies are loaded with peanut butter, Reese’s pieces, peanut butter chips, AND a mountain of your favorite trail mix. These Trail Mix Peanut Butter Oatmeal Cookies are the perfect back-to-school -- or anytime -- snack!
Servings 60
Ingredients
- 1 cup butter melted, slightly cooled (must be butter -- cannot substitute margarine)
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs at room temperature
- 2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups quick oats
- 2 cups your favorite trail mix
- 1 cup peanut butter M&Ms or Reese's Pieces
- 10 oz. package peanut butter baking chips
Instructions
- In a large mixing bowl, combine butter, brown sugar, sugar, and peanut butter, beating until smooth.
- Add eggs, one at a time, beating after each addition.
- Beat in vanilla.
- In a medium bowl, combine flour, baking soda, salt, and oats.
- Gradually, in two or three additions, add the dry ingredients to the wet ingredients in the mixing bowl, and beat until combined.
- Fold in trail mix, M&Ms, and peanut butter baking chips.
- Cover and chill the dough for at least 2 hours, or ideally overnight.
- When ready to bake, preheat oven to 350°F.
- Line baking sheets with parchment paper or silicone baking mats.
- Drop dough by rounded tablespoonfuls onto cookie sheets.
- Bake for 10-12 minutes, or until edges are golden brown, and centers are set.
- Remove from oven, and cool on cookie sheets for 1-2 minutes before transfering to wire racks to cool completely.
- Store in an airtight container, in a cool, dry place, for up to a week. Cookies will freeze wonderfully for up to 3 months if well-wrapped.
Notes
You can make the dough up to two days ahead of time. Because this dough requires chilling anyway, you can prepare the dough, and store in the fridge for up to two days before baking cookies.
You can also freeze the cookie dough for up to 3 months in a well-sealed container. Thaw in the refrigerator. Bake cookies straight from chilled, refrigerated dough. Do not bring to room temperature.
Baked cookies freeze beautifully for 3-4 months. My favorite way to store cookies in the freezer is by carefully stacking them (once completely cooled and set) in vertical stacks of 3-4 cookies in a gallon-sized plastic bag. Then I wrap the bag in two layers of foil, and mark the name of the recipe and the date on top of the foil with a Sharpie.