Whole Wheat Trail Mix Cookies

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All of our favorite things like M&M’s, peanut butter chips, salty roasted almonds and sweet golden raisins get mixed together in a delicious cookie dough made with Hodgson Mill Whole Wheat Flour, Hodgson Mill All Purpose Naturally White Flour and old-fashioned rolled oats.


  • 1 cup Hodgson Mill Whole Wheat Flour
  • 1 cup Hodgson Mill All Purpose White Flour
  • 2 1/2 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup peanut butter chips
  • 1 cup M&Ms™
  • 1 cup almonds, roasted and salted, coarsely chopped
  • 1/2 cup golden raisins


In a medium sized bowl, whisk together the flours, oats, baking powder, baking soda, salt and cinnamon.  Set aside.  In a large bowl, cream together the butter and both sugars until light and fluffy.  Add the eggs one at a time, beating well between each addition.  Beat in the vanilla extract.   Add the flour mixture to the butter and sugar mixture all at once and mix on low speed until it is just incorporated.  Add the peanut butter chips, M&M’s, almonds and raisins to the bowl and stir together with a spoon until completely mixed together and the goodies have been well distributed.

Drop the dough by large tablespoon-sized balls onto lined baking sheets and bake at 350˚F oven for 10-13 minutes or until lightly browned around the edges.  The cookies will still look soft in the middle when the edges turn brown – take them out of the oven and allow them to cool on the hot cookie sheet for 15 minutes to finish cooking.   Remove cookies to a wire rack to finish cooling.

Store in an air-tight container

Makes about 3 dozen cookies. Print this Recipe

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1100 Stevens Avenue, Effingham Illinois 62401