Trail Mix Cookies

We took popular snack mix ingredients and added them to this classic oatmeal cookie. Take these hearty cookies as a snack while camping or hiking. 

Yield: Makes about 20

Trail Mix Cookies


  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground allspice
  • 1/2 cup salted butter, room temperature
  • 3/4 cup packed dark brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/2 cup unsalted roasted pepitas (shelled pumpkin seeds)


  1. Preheat oven to 350°F.
  2. Combine oats, flour, baking powder, salt and allspice in a bowl.
  3. Using medium speed of an electric mixer, beat together butter and brown sugar until fluffy. Beat in egg and vanilla. Add flour mixture and stir just until combined. Fold in chocolate chips, cranberries, almonds and pepitas.
  4. Drop 1/4 cup measures of dough 2 inches apart onto parchment paper-lined baking sheets. Flatten slightly.
  5. Bake until light golden around edges, about 12 – 15 minutes. Let cookies stand for 5 minutes on baking sheets. Remove from baking sheets and cool on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per cookie:


164 calories, 8.1 g fat, 2.5 g protein, 21.9 g carbohydrate, 1.7 g fibre, 82 mg sodium