Chunky Trail Mix Breakfast Cookies
- Reviews 2
Ready In: 40 mins
Serves: 24
Yields: 24 big cookies
Ingredients
- 1⁄2 cup butter, softened
- 1 cup crunchy peanut butter
- 1 1⁄4 cups brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1⁄3 cup milk
- 1 1⁄4 cups white whole wheat flour
- 1⁄3 cup non-fat powdered milk
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup old fashioned oats
- 1 1⁄2 cups semi-sweet chocolate chips
- 1⁄2 cup peanut butter chips
- 1⁄2 cup dried cherries
- 1⁄2 cup raisins
- 1⁄2 cup golden raisin
Directions
- Preheat the oven to 350°F Spray two baking sheets with nonstick pan spray.
- In the bowl of your mixer combine the butter, peanut butter, brown sugar, and vanilla. Beat on medium high speed until lightened and fluffy.
- Add in the eggs and liquid milk, mix until well combined. Scrape the bottom and sides of the bowl once or twice.
- On low speed mix in the flour, dried milk, cinnamon and salt. Mix until the dough is cohesive. Add last 6 ingredients until combined.
- Use a 1/4 cup to measure out batter. Place 2 inches apart, slightly flattening each mound. This recipe contains no leaveners, so the cookies will only spread and rise slightly.
- Bake the cookies for 18-20 minutes, until lightly browned. Do not over-bake or the cookies will be dry and crumbly. Cool on cookie sheets for 5-8 minutes. Move to a wire rack to cool completely. Enjoy!
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