Trail Mix Cookies – The Perfect Snack for Family Adventures

Whether you're heading off on a woodland walk, planning a picnic in the park or simply need an easy snack for busy days, these Trail Mix Cookies are a brilliant choice.

Packed with hearty oats, sweet dried fruit, crunchy seeds and chocolate chips, they're a delicious balance of wholesome ingredients and a little treat. They're filling enough to keep everyone going, while still feeling like a proper homemade biscuit.

One of the best things about this recipe is how easy it is to adapt. Use your favourite dried fruits, swap in different seeds or add chopped nuts for extra crunch. They're a great way to use up cupboard ingredients and create a cookie that's unique to your family.

Children will love helping measure, mix and roll the cookie dough, making this a simple baking activity that everyone can join in with. Once baked, they're perfect for popping into lunchboxes, packing for road trips or enjoying with a flask of hot chocolate after a family walk.

Easy to make, full of flavour and ideal for taking on the go, these Trail Mix Cookies are sure to become a favourite for every outdoor adventure.

Makes

16–18 cookies

Prep Time

15 minutes

Cook Time

10–12 minutes

Ingredients

• 125g unsalted butter, softened
• 100g light brown sugar
• 50g caster sugar
• 1 large egg
• 1 tsp vanilla extract
• 150g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• 100g rolled oats
• 75g raisins or dried cranberries
• 75g chocolate chips
• 50g mixed seeds (such as pumpkin and sunflower)
• 50g chopped nuts (optional)

Method

1. Preheat your oven to 180°C (160°C fan) and line two baking trays with baking paper.
2. Cream together the butter and both sugars until light and fluffy.
3. Beat in the egg and vanilla extract.
4. Stir in the flour, bicarbonate of soda and baking powder until combined.
5. Fold through the oats, dried fruit, chocolate chips, seeds and nuts (if using).
6. Roll the mixture into golf ball-sized portions and place onto the prepared trays, leaving space between each cookie.
7. Bake for 10–12 minutes until lightly golden around the edges.
8. Leave on the tray for 5 minutes before transferring to a wire rack to cool.

Top Tips

• Swap the raisins for dried apricots, cherries or blueberries.
• Add a pinch of cinnamon for extra flavour.
• Use white or dark chocolate chips instead of milk chocolate.
• Store in an airtight container for up to 5 days.