Ingredients for Oatmeal Trail Mix Cookies Breakfast To Go
- Unsalted Butter
- Vegetable Shortening
- Light Brown Sugar
- Granulated Sugar
- 1 large egg
- Baking Soda
- All Purpose Flour
- Salt
- 1 teaspoon vanilla extract
- Old Fashioned Oats
- Sweetened Flaked Coconut
- Semi Sweet Chocolate Chips
- Pecan Nuts
- 1 cup raisins
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How to Make Oatmeal Trail Mix Cookies Breakfast To Go
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, shortening, granulated sugar, and brown sugar until light and fluffy (about 2 minutes using an electric mixer).
- Beat in the egg, then add the baking soda, salt, and vanilla extract. Mix until just combined.
- Gradually add the flour and mix until just incorporated. Be careful not to overmix.
- Stir in the rolled oats, shredded coconut, chocolate chips, chopped nuts, and raisins until evenly distributed.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 4 inches between each cookie.
- Use a fork to flatten each mound into a 3-inch round.
- Bake for 10-12 minutes, or until the edges are golden brown. Rotate baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
52g
Fat
19g
Carbs
6g
