Chewy, chunky, peanut butter oatmeal cookies packed full of peanuts, cashews, almonds, raisins, and m&m’s

So before I became allergic to almonds, Mountain Trail Mix was my all time favorite.

I’m THAT family member that picks out all the m&m’s and cashews so that when you go to get trail mix your left with essentially a lot of raisins. Anyone else guilty of this?

Seriously though, this is the greatest trail mix. Albeit not the healthiest trail mix, the salty-sweet flavor combination is perfectly delicious and incredibly addicting. It’s a real struggle not to eat the whole bag in one sitting.

What’s even more addicting? Putting this heavenly trail mix inside the chewiest, chunkiest peanut butter oatmeal cookies ever.

And that’s exactly what I did! These cookies are a fun twist on the classic monster cookie. I love the sporadic, “monstrous” nature of the cookies. The trail mix will make them spread a little funky, which is one of my favorite things about them!

I’m not sure if the appearance is why Monster Cookies bare there name, but I’m going to pretend that’s the reason. These guys look as if they were either made for a monster or by a monster! I love it!

These are great for kids and trail mix lovers alike! I guarantee you or someone you know loves this trail mix. It’s a classic.

If you have never purchased mountain trail mix, I’ve seen it sold at Costco, Target, and Walmart. So I’m pretty sure you won’t have any trouble tracking some down!

Oh yeah, and they are scarily scrumptious! I made myself my own little batch sans almonds. They may or may not have all been consumed in one day.

The oatmeal and raisins makes them healthy right? I’m just going to keep telling myself that…

So whether you are a raisin fan, a chocolate fan, or a nut fan, these tasty treats will turn you into a cookie monster!

Recipe

Yields: 30 cookies

2 large eggs
1 cup (200g) brown sugar
2/3 cup (132g) granulated sugar
1/2 cup (1 stick) unsalted butter
1 tablespoon vanilla
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup peanut butter
1 1/4 cups oats
1 1/3 + 1/4 cups (198g) all-purpose flour
1 1/3 cups Mountain Trail Mix

Directions
1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy; 3-4 minutes.

2. Add vanilla and peanut butter, beating until well combined.

3. Add eggs one at a time, beating until fully incorporated after each addition.

4. In a medium bowl, whisk together flour, baking soda, and salt.

5. Add in flour mixture and mix until just combined; being careful not to over-mix. Fold in oats and trail mix.

6. Chill dough for at least 3 hours, preferably overnight.

7. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat.

8. Roll cookies into 1.5 oz balls.

9. Bake for 10-12 minutes, until golden brown.

10. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.