Oatmeal Trailmix Cookies

I love Denver.

But, when the weekend comes, I also love packing up and getting out of the city and gaining some elevation.  The close proximity to the mountains and nature is one of the main reasons I chose to move to Denver in the first place.  But, being active a few hours outside of civilization presents some challenges when it comes to fueling up. Not only do my treats need to travel well, but they need to have a little more fat and sugar than my normal diet to help me maintain my energy level.

And, preparing for my next hike gives me a good excuse to bake!

With the nuts, dried fruit and a bit of chocolate, these Oatmeal Trail mix Cookies fit the bill perfectly.  Although not low-fat, they are healthier than some cookies with lots of whole grains from rolled oats and whole wheat pastry flour and a protein kick from the nuts and almond meal.

Oatmeal Trail Mix Cookies


  • 1 cup butter
  • 1 cup sugar
  • 1 1/4 cups packed brown or turbinado sugar (can reduce to 1 cup)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 2/3 cups whole wheat pastry flour
  • 1 cup very finely chopped nuts (flour texture; I use almond meal)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 2 cups of your favorite trail mix


Preheat oven to 350°.  Set out butter and eggs to allow them to come to room temp. Gather and measure remaining ingredients.


In a large mixing bowl or in your stand mixer, cream together butter, sugars, eggs, and vanilla until almost fluffy.

In another bowl stir together flour, almond meal, cinnamon, baking soda, baking powder, and salt.
With your mixer on low, slowly add your powdered ingredients to your creamed ingredients.  Mix well.
Now stir in the oats and trail mix until just combined.

Drop by scoop or tablespoon on to a non-stick cookie sheet.

Bake for 11-14 minutes depending on cookie size.
Remove cookies from baking sheet right away and transfer to cooling racks.
If you don’t need the whole batch of cookies immediately (this recipe makes a large batch), place tablespoons of dough on a cookie sheet and freeze for an hour.  Then, transfer cookies to a large Ziploc bag and keep frozen until your next outing.  When ready to bake, remove from freezer while oven is preheating and bake as directed above.

Perhaps one of the reasons I love getting into the mountains so often is the great excuse it provides to bake!


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