Cookies make everything better, even a sub-par Super Bowl halftime performance.
Justin Timberlake diss aside, these cookies were the highlight of my Super Bowl Sunday, but they were also a hit when I shared them in the office earlier this week. I’m a major oatmeal raisin cookie person, so when I saw the trail mix cookie idea floating around the internet over the weekend, I went straight to the pantry, where I had a big bag of trail mix waiting to be baked into cookies.
For good ol’, straightforward Americana recipes like this, I often turn to a spiral-bound copy of the 16th edition of “ Better Homes and Gardens New Cook Book.” It’s a modern version of *the* Better Home and Gardens plaid cookbook, but I like it because the recipes include more adaptations and variations for modern cooks. The oatmeal cookie recipe, for instance, is written so that you can substitute different flours, sugar, fats, spices and flavoring, depending on your mood. You’ll notice quite a few fats, sugars and mix-ins with this recipe — and you could simplify it by using 1 cup of butter and no peanut butter, 1 cup brown sugar and 1/2 cup granulated sugar and no honey, etc — but I really liked how all the layers worked in this cookie. It’s sweeter than a granola bar, but it has a similar texture that my office mates found irresistible.
Trail Mix Cookies
3/4 cup butter
1/4 cup peanut butter
1 cup brown sugar
1/4 cup honey
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3 cups regular or quick rolled oats
1 cup trail mix
1/2 cups raisins (optional)
1/4 cup M&Ms (optional)
Heat oven to 350. In a large mixing bowl, beat butter and peanut butter with an electric mixer for about 30 seconds. Add sugar, baking soda, cinnamon and salt. Beat until combined, scraping side of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the oats, if desired. Add trail mix, additional raisins and M&Ms, if using.
Drop dough by the spoonful on an ungreased baking sheet, leaving two to three inches between each cookie. Baking for 10 to 14 minutes, depending on the size of the scoop. The centers will appear set and the oats will be light brown. Transfer cookies to a wire rack and let cool.
— Adapted from a recipe in “ Better Homes and Gardens New Cook Book”