Snicky snackys are my downfall. Pub mix. Cheez-Its. Chex mix. Trail mix (though the fact that nuts aren’t my favorite save me a little here). I love it all.
This is why I never have them in our house. It’s also why I know better than to go to Target on a busy Saturday afternoon when I’m hungry.
But, I did and I was and so a Handful of Everything trail mix ended up in my cart.
There I was, trying not to lose my mind in our local “newly redesigned” Target (which is code for they want to sell more stuff so they’ve narrowed each aisle just enough that the carts can’t pass one another achieving what is effectively a very subtle but no less psychologically hostile Thunderdome). While I had a list, I didn’t completely know my way around the new layout and so accidentally ended up in the snicky snaky aisle. Oops.
I spied the Handful of Everything trail mix and suddenly Meredith Brooks was belting out “I don’t envy you, I’m a little bit of everything, All rolled into one, I’m a bitch, I’m a lover, I’m a child, I’m a mother…”
This happens to me all the time, Allie McBeal style. I’m not kidding.
So, in order to not eat the entire container, I made cookies and the Basic B cookie was born. Because we all know, there is no such thing as a Basic B.
You get it right? I’m using it ironically, hipster style. Please don’t call anyone a Basic B.
Basic B Oatmeal Cookies
inspired by a basic recipe from All Recipes
- 3 C all-purpose flour
- 1 TBS baking powder
- 1 TBS baking soda
- 1 TBS ground cinnamon
- 1 tsp kosher salt
- 1 1/2 C, 3/4 pound/ 1 sticks unsalted butter, softened
- 1 1/2 C granulated sugar
- 1 1/2 C packed golden brown sugar
- 3 eggs, room temp
- 1 TBS vanilla
- 3 C old fashioned rolled oats (not quick cooking/ 1 minute)
- 7 C assorted goodies. I used all but about an ounce of the 27 ounce container of Archer Farms Handful of Everything trail mix. If you go for the trail mix, chop mango and break-up banana chip pieces. Could could also use any combination of chocolate chips, coconut, dried fruit, nuts, M&Ms etc.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In bowl of a larger stand mixer or large bowl with a hand mixer, cream butter until smooth and creamy, about 3 minutes. Gradually beat-in both sugars. Cream another 3-4 minutes.
- Beat-in eggs one-at-a-time, beating in between. Beat in vanilla.
- Fold-in flour mixture until just combined.
- Fold in your goodies.
- Depending on the size of cookie you want, roll 1/4 scoops (bigger) into balls or, my preference, 2 TBS scoops (smaller). Roll all dough and allow to rest in the fridge for a couple of hours to over night. Once very cold, these will also freeze well to be baked-off at a later time.
- When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment.
- For large cookies, bake 15-17 minutes (10-11 for smaller) until the edges are lightly browned. Don’t forget to rotate pans halfway through.
- Allow to cool completely before picking up.