Does it make me a bad mom that I waited until the kids were at their grandparents for the weekend before I made these cookies?
It’s not that I didn’t want to share them. It’s just that homemade cookies are such a treat around here, that . . . okay, so may I didn’t want to share them right away.
These cookies were The Husband’s idea. Gosh, am I starting to rub off on him? He’s had some good ideas lately. A few weeks ago, we were snacking on a batch of my homemade trail mix, when he commented, “I wonder what this would taste like in a cookie?”
Dear sweet husband, that is a fabulous idea!
Yes, I did eventually share these with my kids. But only after The Husband and I savored the rare moment where we could enjoy our treats without little people clamoring all over us and demanding the very cookie we were about to put in our mouths (what is up with that? I don’t want a cookie, I want your cookie).
Because these strike me as a fall cookie, I went with an oatmeal cookie-type base and it was definitely the right decision. If you are looking for a homemade trail mix recipe, I suggest trying my recipe for Autumn Snack Mix. However, you can use your favorite. Any brand will work Lots of layers going on here — the texture is chewy, my taste buds pick up just a hint of cinnamon, the seeds add some crunch, but the Reece’s candies satisfy a sweet tooth craving.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon table salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 sticks unsalted butter (1/2 pound), room temperature
- 1¾ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups old-fashioned oats
- 2½ cups trail mix
- Preheat the oven to 350 degree F.
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium mixing bowl. Set aside.
- Cream butter and sugar in a large bowl until mixture is airy and resembles wet sand, about three minutes. Add eggs, one a time. Make sure each egg is well incorporated before adding the next.
- Mix in the vanilla extract.
- Reduce the mixer speed to low. Gently add the flour in two parts, mixing thoroughly between each addition. Add remaining ingredients and continue to mix until they are evenly incorporated throughout.
- Place about two tablespoons of cookie dough onto a greased cookie sheet. Spread the cookies one inch apart. Bake cookies for about 12-15 minutes, until they are slightly brown. Allow cookies to cook for two minutes before removing to a baking rack to cool completely.