Recipes and Cooking Ore-gone Trail Cookies Be the first to rate & review! With tongue firmly in cheek, we took some regional liberties by making chunky, bumpy trail mix cookies and naming them for the wagon-train route to the west. By Juliana Hale Juliana Hale Juliana Hale is a senior culinary specialist in the Better Homes & Gardens Test Kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff and the AllRecipes Allstars. She holds an associate's degree in culinary arts and a bachelor's degree in food and beverage service management from the New England Culinary Institute. Learn about BHG's Editorial Process Published on December 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 25 mins Bake Time: 8 mins Total Time: 33 mins Servings: 56 Yield: 56 cookies Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour ¾ cup whole wheat flour 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt ¾ cup butter, softened ¾ cup peanut butter 1 ¼ cup packed brown sugar 1 ¼ cup granulated sugar 3 eggs 1 ½ teaspoon vanilla 2 ⅔ cup regular rolled oats 1 cup semisweet chocolate chunks ¼ cup chopped almonds, toasted ¼ cup dried cranberries ¼ cup pumpkin seeds (pepitas), toasted 1 tablespoon whole flaxseeds Directions Preheat oven to 375°F. Line cookie sheets with parchment paper. In a medium bowl combine the first six ingredients (through salt). In a large bowl beat butter and peanut butter on medium to high 30 seconds. Add both sugars. Beat until combined, scraping bowl as needed. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the remaining ingredients. Drop dough by 1 1/2-Tbsp. portions 3 inches apart onto prepared cookie sheets. Bake 8 to 10 minutes or until lightly browned and centers appear set. Cool on cookie sheets 2 minutes. Remove; cool on a wire rack. Rate it Print Nutrition Facts (per serving) 138 Calories 6g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 56 Calories 138 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 17mg 6% Sodium 78mg 3% Total Carbohydrate 19g 7% Total Sugars 12g Protein 3g Calcium 19mg 1% Iron 0.7mg 4% Potassium 55mg 1% Folate, total 11.8mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.