Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • 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.