These cookies are a fun way of using up lingering supplies in a super tasty and creative way.  They’re the best reward for a little kitchen cleaning.  So go through your cupboards and your secret stash of candy and combine your sweet, salty, crunchy, chewy treats to form these awesome cookies.  I tried adding pretzels to the mix because I was making these for a catering event and didn’t want to use salted peanuts.  Unfortunately the pretzels weren’t as crisp as I was hoping, but they were a fun experiment.  Next time I might try chocolate covered pretzels or pretzel/peanut M&Ms.  So many possibilities!

Trail Mix Cookies

Makes about 3 dozen

Adapted from Joy the Baker’s super awesome cookbook (page 197)

• 2 1/2 cups old-fashioned rolled oats
• 2 cups white whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup chopped pretzels
• 1 cup M&Ms
• 1/2 cup semisweet chocolate chips
• 1 cup salted roasted sunflower seeds
• 1/2 cup raisins

Preheat oven to 350°F.  Line baking sheet with parchment paper and set aside.

In a large bowl, whisk together oats, flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a separate bowl, beat together butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla until well mixed.

Add wet ingredients to the dry and mix until just combined.  Fold in the remaining ingredients.

Using a 1 oz cookie scoop, scoop the batter onto prepared baking sheets.  Bake for 12-15 minutes until just beginning to turn golden at the edges.  Allow to cool for a few minutes before removing the cookies to a wire baking sheet to cool.