Trail mix cookies are incredibly versatile and customizable. They’re a great way to use up pantry items and can be made to fit various dietary needs. The mix of textures—from chewy raisins to crunchy nuts and melty chocolate—keeps every bite interesting. These cookies are great for school lunches, road trips, hiking snacks, or simply enjoying at home with a glass of milk.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Old-fashioned oats
Trail mix (a blend of nuts, dried fruit, chocolate chips or candies)
Optional additions:
Chia seeds
Flaxseeds
Shredded coconut
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Stir in the oats, followed by the flour mixture, mixing until just combined.
Fold in the trail mix and any optional add-ins.
Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies and takes approximately 25 minutes total — 10–15 minutes for prep and 10–12 minutes for baking.
Variations
Gluten-Free: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Vegan: Substitute plant-based butter and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Low-Sugar: Use dried fruits with no added sugar and reduce the overall sugar slightly.
Protein Boost: Add a scoop of your favorite protein powder to the dough.
Spiced: Add cinnamon or nutmeg for extra warmth and flavor.
Storage/Reheating
Store cooled trail mix cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. To refresh them, warm briefly in the microwave for about 10 seconds or in the oven at 300°F (150°C) for 5 minutes.
FAQs
What type of trail mix works best?
Use any mix that includes a variety of textures—nuts, dried fruits, chocolate chips, and seeds all work great.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours or frozen in pre-portioned scoops.
How do I keep the cookies from spreading too much?
Chill the dough for 30 minutes before baking to help the cookies hold their shape.
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer. Old-fashioned oats give more chewiness.
Are these cookies healthy?
They’re more nutrient-dense than traditional cookies thanks to the nuts, fruits, and oats, but still a treat.
Can I reduce the sugar?
Yes, you can cut the sugar by about 25% without greatly affecting texture, depending on your trail mix’s sweetness.
Can I make these nut-free?
Yes, use a nut-free trail mix or replace nuts with seeds like pumpkin or sunflower.
How do I store the dough?
Store dough in the fridge tightly wrapped for 2 days, or freeze in scoops for up to 2 months.
Do these cookies travel well?
Yes, they’re sturdy and make excellent travel snacks or lunchbox additions.
Can I add peanut butter?
Yes, add about ½ cup of peanut butter to the batter for extra flavor and protein.
Conclusion
Trail mix cookies are the perfect blend of flavor, texture, and energy-packed ingredients. They’re easy to make, fun to customize, and ideal for everything from after-school snacks to mid-hike pick-me-ups. With just the right balance of sweet and salty, these cookies are sure to become a go-to recipe in your kitchen
Trail mix cookies are chewy, crunchy, sweet, and salty cookies loaded with oats, nuts, dried fruit, chocolate, and other trail mix favorites. They’re the perfect snack or dessert for on-the-go energy.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then mix in vanilla extract.
Stir in the oats, then add the flour mixture and mix until just combined.
Fold in the trail mix and any optional add-ins.
Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are just set.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes to prevent spreading.Customize with any combination of trail mix ingredients you like.Use a cookie scoop for even portions and consistent baking.Make them nut-free by using seeds instead of nuts.Freeze baked cookies or raw dough for up to 2 months.
