Sunday, January 11, 2015

Trail Mix Protein Bar Cookies

These Trail Mix Cookies are packed with protein with oats, mixtures of protein items like dried cranberries, raisins, pumpkin seeds, sunflower seeds, almonds, walnuts, what ever nut if desired of choice. The cookies are amazing, a mix between a soft and fluffy cookie and protein bar. 
You can also substitute your favorite dried berries. These are the perfect breakfast bar, cookie for anytime of the day, or a midmorning snack to keep you going through out the day, Glad I found this recipe.


1/2 cup butter, softened (1 stick)
3/4 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 cup old-fashioned whole rolled oats (not quick-cook or instant)
1 teaspoon cornstach
1/2 teaspoon baking soda
pinch salt, optional and to taste

1/2 cup chocolate chunks chips If desired if not use (1 cup of a protien bars)
1 protein bar about 1/2 cup cut into tiny pieces
3/4 cup dried cranberries
1/2 cup pumpkin seeds (or use sunflower seeds, slivered almonds, walnuts, pecans, what ever you desire)
1/4 cup raisins, white or brown 


  1. In a large bowl of a stand mixer fitted with the paddle attachment or large bowl with beaters, combine the butter, brown sugar, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4-5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, oats, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1-2 minute. Do not over mix 
  3. Stop, scrape down the sides of the bowl, and add the chocolate chunk chips, protein bars, cranberries, seeds, raisins, or which ever fruits and nuts you desire, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, about almost 1/4-cup measure, or you can use your hands to form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - place dried fruit or protein bars on top of each mound by taking dried fruit or protein bars from the underside and adding them on top. Do not allow protein bar pieces to bake directly on baking sheets. Then shield them with dough or move them to the top/sides of cookies.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2-4 hours. You must bake with the dough chilled or cookies will bake flat and spread. 
  6. Preheat oven to 350 degrees then line a baking sheet with parchment or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart, about 6-8 per sheet and bake for about 10-11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, even if they slightly look under baked its okay don't overbake. Cookies will be pale but will firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. Let them cool on a baking rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. 

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