Best 8 Trailmix Oatmeal Cookies Wbrown Butter Icing Recipes

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Indulge in the tantalizing flavors of trail mix oatmeal cookies elevated with the richness of brown butter icing. Embark on a culinary journey that blends the hearty goodness of oats, the nutty crunch of trail mix, and the velvety smoothness of brown butter icing. Each bite promises a delightful symphony of textures and flavors, making these cookies the perfect companion for your adventures or a cozy treat to savor at home.

Check out the recipes below so you can choose the best recipe for yourself!

CHEWY TRAIL MIX OATMEAL COOKIES RECIPES



Chewy Trail Mix Oatmeal Cookies Recipes image

Turn old-fashioned oats into a cookie that's rich in fiber with a little sugar and cinnamon. Soft and chewy, slightly buttery with a satisfactory crunch!

Provided by Cheryl Najafi

Time 23m

Number Of Ingredients 11

1 cup unsalted butter (softened, (2 sticks))
1/2 cup granulated sugar
1/2 cup brown sugar (light or golden )
1 large egg
1 tsp pure vanilla extract
1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
2 cups old-fashioned rolled oats
1 1/2 cups trail mix

Steps:

  • Move a rack to the center of the oven and preheat to 350 degrees. Line a cookie sheet with parchment paper then set aside.
  • Cream butter and both sugars together about 5 minutes until light and fluffy. Add the egg and vanilla and beat until everything is completely incorporated, scraping down the sides of the bowl often.
  • Sift the flour, salt, baking soda and cinnamon over the wet ingredients and mix just until combined. Add the rolled oats and 1 cup of trail mix and mix until completely incorporated.
  • Place rounded Tbsp of dough on the baking sheet. Press each cookie to flatten slightly and decorate the tops with the remaining trail mix.
  • Bake 10−12 minutes or until just set in the center and edges start to brown (just slightly underdone).
  • Remove from the oven and transfer them to a wire rack to cool completely.

Nutrition Facts : Calories 130 kcal, Carbohydrate 14 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 54 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

TRAIL MIX OATMEAL COOKIES RECIPE



Trail Mix Oatmeal Cookies Recipe image

These loaded trail mix oatmeal cookies are sweet, salty and chewy. Grab your favorite trail mix and make these irresistible cookies ASAP!

Provided by Natalie Dicks

Categories     Cookies

Time 1h

Number Of Ingredients 10

1/2 c. unsalted butter (room temperature)
1/3 c. granulated sugar
1/3 c. brown sugar
1 tsp. vanilla extract
1 large egg
1 1/2 c. old fashioned oats
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. trail mix (reserve 2 tbsp. to press on top, if desired)

Steps:

  • Line one or two baking sheets with parchment paper or silicone baking mats, set aside.
  • In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream the butter and sugars together until pale, about 2 minutes.
  • Add the vanilla, then the egg, mix until combined.
  • In a medium bowl, whisk together the oats, flour, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients, mixing just until a few streaks of flour remain. Using a spatula, fold in the trail mix by hand until evenly distributed.
  • Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees.
  • Using a standard size cookie scoop (#40 or 1.5 tablespoons), place balls of cold dough onto the prepared baking sheets. Press reserved trail mix on top, if desired.
  • Place in the oven and bake for 10-13 minutes, then remove and let cool on sheets for 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.

Nutrition Facts : ServingSize 1 cookie, Calories 305 kcal, Carbohydrate 36 g, Protein 7 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 73 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 10 g

TRAILMIX OATMEAL COOKIES



Trailmix Oatmeal Cookies image

A perfect snack for you and your children's lunchbox! Recipe is designed to be 'nut-free' but you can always substitute nuts for some of the seeds, if you prefer. Nutritious can be delicious!

Provided by KeepinItReal

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Time 35m

Yield 36

Number Of Ingredients 17

½ cup butter
½ cup brown sugar
2 eggs
½ cup unsweetened applesauce
½ teaspoon vanilla extract
2 cups large flake oats
1 ½ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup raisins
½ cup unsweetened shredded coconut
½ cup sunflower seeds
½ cup pumpkin seeds
¼ cup sesame seeds
¼ cup ground flax seed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  • Beat butter and brown sugar together using an electric mixer in a mixing bowl until creamy. Add eggs and mix well. Mix in applesauce and vanilla extract until combined.
  • Mix oats, whole wheat flour, baking powder, salt, and cinnamon together in a separate bowl. Stir butter mixture into flour mixture until well combined. Fold in raisins, coconut, sunflower seeds, pumpkin seeds, sesame seeds, and ground flax seed.
  • Drop dough by rounded tablespoon onto the prepared baking pans, flattening slightly using a fork dipped in a glass of cold water.
  • Bake in the preheated oven until golden and set, 11 to 13 minutes.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 15.3 g, Cholesterol 17.1 mg, Fat 6.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 2.9 g, Sodium 121 mg, Sugar 6.3 g

TRAIL MIX COOKIES



Trail Mix Cookies image

These Trail Mix Cookies are soft and chewy, sweetened with brown sugar and honey, and filled with trail mix and oats. Use your favorite combination of nuts, seeds, dried fruit, and chocolate chips to create your perfect cookie!

Provided by Allison - Celebrating Sweets

Categories     Dessert     Snack

Time 25m

Number Of Ingredients 10

¾ cups old fashioned rolled oats
¾ cups all purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt (see note)
½ cup unsalted butter (softened but still cool)
⅓ cup light brown sugar, packed (make sure it's fresh and soft)
2 tablespoons honey
1 large egg
1 teaspoon vanilla
1 ½ cups roughly chopped trail mix (divided (see note))

Steps:

  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In a medium-sized bowl, combine oats, flour, baking soda, and salt. Set aside.
  • With a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar and honey for 1-2 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.
  • Add the dry ingredients to the wet ingredients and beat until combined. Stir in 1¼ cup of trail mix.
  • Scoop the dough into 2-tablespoon balls and place a couple inches apart on the baking sheets (the dough will be sticky). If the dough is too sticky you can chill it in the refrigerator for 30 minutes. Use the remaining ¼ 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). For thinner cookies (pictured) lightly press down on the dough balls to flatten just slightly. Or leave the dough balls in a mound for thicker cookies.
  • Bake for 8-10 minutes, until the edges of the cookies are golden brown 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.

Nutrition Facts : Calories 228 kcal, Carbohydrate 21 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 176 mg, Fiber 2 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

BROWN-BUTTER OATMEAL COOKIES



Brown-Butter Oatmeal Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Number Of Ingredients 0

Steps:

  • Melt 2 sticks butter over medium heat until browned, then cool. Beat the browned butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 3/4 cup oats and 1 cup golden raisins and chill 30 minutes. Drop by tablespoonfuls and bake 12 to 15 minutes at 350 degrees.

OATMEAL TRAIL MIX COOKIES



Oatmeal Trail Mix Cookies image

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Raisin     Coconut     Peanut     Oat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30 cookies

Number Of Ingredients 13

1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon baking soda dissolved in 1 tablespoon warm water
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
1/2 cup sweetened flaked coconut
a 6-ounce package semisweet chocolate chips
1/3 cup roasted peanuts
1/2 cup raisins

Steps:

  • In a bowl cream the butter and the shortening with the sugars and beat in the egg, the baking soda mixture, the flour, the salt, and the vanilla. Stir in the oats, the coconut, the chocolate chips, the peanuts, and the raisins. Drop rounded tablespoons of the dough about 4 inches apart onto greased baking sheets and with a fork flatten and spread each mound into a round, about 3 inches in diameter. Bake the cookies in batches in the middle of a preheated 375°F. oven for 8 to 10 minutes, or until they are golden, transfer them with a metal spatula to racks, and let them cool.

OATMEAL TRAIL MIX COOKIES



Oatmeal Trail Mix Cookies image

Make and share this Oatmeal Trail Mix Cookies recipe from Food.com.

Provided by Some1sGrandma

Categories     Drop Cookies

Time 1h15m

Yield 60 cookies

Number Of Ingredients 13

1 cup butter or 1 cup margarine
1 cup sugar
1 1/4 cups firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla
1 2/3 cups flour
1 cup very finely chopped nuts (I use brazil nuts)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups old fashioned oats
2 cups trail mix

Steps:

  • Preheat oven to 350°.
  • In a large mixing bowl cream together butter, sugars, eggs, and vanilla until almost fluffy.
  • In another bowl stir together flour, very finely chopped (should almost resemble powder) nuts, cinnamon, baking soda, baking powder, and salt.
  • Slowly add your powdered ingredients to your creamed ingredients while mixing.
  • Mix well.
  • Now stir in the oats and trail mix.
  • Drop by scoop or teaspoon onto hot stone or slightly greased cookie sheet.
  • Bake for 11-14 minutes depending on cookie size.
  • Remove cookies from baking sheet or stone right away and transfer to cooling racks.

OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)



Oatmeal - Trail Mix Cookies (Breakfast-To-Go) image

These cookies are great for picnics, hiking or breakfast on the go! Original recipe from The Gourmet Cookbook, however I've made a few changes.

Provided by Galley Wench

Categories     Drop Cookies

Time 35m

Yield 24 cookies

Number Of Ingredients 14

4 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
1/2 teaspoon baking soda (dissolved in 1 tablespoon warm water)
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups old fashioned oats
1/2 cup sweetened flaked coconut
1 cup semi-sweet chocolate chips (or M & Ms)
1/3 cup pecan nuts (peanuts can be substituted)
1/2 cup raisins (or craisins)

Steps:

  • Place rack in middle of oven and preheat to 375 degrees.
  • Line two cookie sheets with parchment paper (or grease sheets).
  • With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
  • Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
  • Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
  • Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
  • Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
  • Transfer to rack to cool.
  • Cookies will keep in an airtight container at room temperature for up to 5 days.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cookies.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

These trail mix oatmeal cookies with brown butter icing are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. The cookies are packed with flavor and the icing is the perfect finishing touch. If you are looking for a new cookie recipe to try, I highly recommend these trail mix oatmeal cookies with brown butter icing. You won't be disappointed!

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