Trail Mix Muffin Cookies
Ready In: 1 hr
Serves: 30
Yields: 5 dozen cookies
Ingredients
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 cup butter, melted
- 2 eggs
- 1 tablespoon vanilla
- 2 cups self-rising flour
- 1 1⁄2 cups quick-cooking oats
- 1 teaspoon cinnamon
- 3 cups chopped nuts (any combination) or 3 cups dried fruit (any combination) or 3 cups baking chips (any combination)
Directions
- Preheat oven to 350*F; Spray a 24-muffin mini muffin tin with cooking spray and set aside.
- In a large mixing bowl, combine the melted butter and the two sugars and mix at medium speed until well blended; add the eggs and vanilla and continue mixing until the batter looks smooth and creamy.
- In another large mixing bowl, combine the flour, oats and cinnamon; pour the batter over the dry ingredients and mix at low speed until well blended; stir in the 3 cups of fruit/nut/chips.
- Fill each muffin cup with batter (a 2-tablespoon cookie scoop is perfect for this).
- Bake for 15 minutes or until the edges are brown and the tops look dry.
- Allow muffin cookies to cool for a few minutes before loosening with a knife and gently removing to a rack.
- If you try to remove them too soon, they will crumble!
- Repeat steps 4 to 6 until all the dough is used.
- Rinse muffin tin and re-spray with cooking spray between each batch.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off