James' RBC Race for the Kids trail mix cookies

James says:

"I love trail mix as a pre or post-race snack, a good mixture of carbs, protein and salt. But for an easy portable snack, I have combined trail mix into a lovely soft oatmeal cookie. A perfect handy snack to munch on and keep you fuelled through your virtual race this year. Best of luck however you are racing: running, walking, skipping or scootering."

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Servings: 8 large cookies or 12 medium cookies

Ingredients

  • 115g unsalted butter, softened
  • 110g soft brown sugar 
  •  75g honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 110g oats
  • 100g white plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 75g dried cherries (chopped)
  • 55g chocolate chips
  • 75g peanut M&M’s
  • 75g honey roasted peanuts
If you have nut allergies, swap the M&M’s for Smarties and the nuts for your favourite seeds or salted pretzels.

Instructions

  1. In a hand mixer or stand mixer, cream the butter, sugar and honey together for 2-3 minutes, until smooth and creamy. 
  2. Add the egg and vanilla extract and beat to combine.
  3. In a separate bowl, combine oats, flour, baking powder, salt and cinnamon. 
  4. Add the dry ingredients to the wet ingredients and mix until just combined. 
  5. Chop the dried cherries so they are the same size as the peanuts.
  6. Reserve a quarter of the cherries, chocolate chips, M&M’s and peanuts to sprinkle on top. 
  7. Stir in the remaining ingredients until well distributed. 
  8. Cover the dough and refrigerate for an hour
  9. Preheat oven to 160c Fan / 180c. 
  10. Line two baking sheets with baking parchment. 
  11. Divide the dough into 8 balls if you want large cookies or 12 for medium sized cookies.
  12. Place 4 large or 6 medium balls on each sheet giving them a couple of inches space to expand.
  13. Flatten slightly and sprinkle on the reserved cherries, chocolate chips, M&M’s and peanuts. 
  14. Bake for 10-12 minutes for a medium cookie or 12-14 minutes for a large cookie, until the edges of the cookies are golden brown but the centre is still slightly underdone.  They will finish cooking on the baking sheet. 
  15. Place the baking sheets on wire racks and allow the cookies to cool completely before moving them.