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

READY IN: 35mins
Recipe by Galley Wench

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.

Top Review by Starrynews

Delicious! I subbed in gluten-free flour and oats to make these gluten free, and chose to use the Craisins and semi-sweet chocolate chip options. We loved these. Thanks for sharing! L-O-V-E '12 Event

Ingredients Nutrition


  1. Place rack in middle of oven and preheat to 375 degrees.
  2. Line two cookie sheets with parchment paper (or grease sheets).
  3. With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
  4. Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
  5. Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
  6. 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.
  7. Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
  8. Transfer to rack to cool.
  9. Cookies will keep in an airtight container at room temperature for up to 5 days.

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