Baking with Susanna: trail mix cookies


Susanna Kemp, Breaking News Writing Editor

As much as we would all love to pretend it isn’t so, finals are fast approaching. For me, cookies are a must-have during long periods of studying. These cookies are awesome because you can throw in a little of whatever you have on hand or whatever you’re in the mood for. If you’re allergic to nuts, take them out or replace them with chocolate chips instead. Really like M&Ms? No one says you can’t add twice as much as the recipe calls for. Indulge, and good luck on finals. 🙂

Yield: approximately 40 cookies


  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour

Mix-ins (substitutable/optional):

  • ½ cup peanut butter chips
  • ¾ cup M&Ms
  • ½ cup roasted and salted peanuts
  • ½ cup golden raisins
Filming by Susanna Kemp and Sophia Levin, editing and photography by Susanna Kemp


  1. Preheat the oven to 350 degrees Fahrenheit and prepare baking sheets.
  2. Cream together the butter and sugars until light and fluffy
  3. Add in the eggs and the vanilla, and mix.
  4. While mixing, add the oats, baking powder, baking soda, cinnamon, salt and flours.
  5. Add the desired mix-ins. It is easiest to do this by hand, so if you are using an electric mixer you may want to switch over.
  6. Scoop dough into medium-sized balls and place on cookie sheets.
  7. Bake for 8-10 minutes, until cookies are lightly browned around the edges. Remove the cookies from the oven and cool on the baking sheets for 10 minutes before removing to a wire rack to cool.
  8. Enjoy!


Recipe adapted from Joy the Baker


See previous baking blogs here.