1-Getting ready to bake these oatmeal trail mix cookies: Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper to avoid any sticking mishaps. This simple prep step helps ensure your cookies bake evenly and come out just right.

2-In a large bowl, combine the dry ingredients: 3/4 cup old fashioned rolled oats, 3/4 cup all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt. Mix them well to distribute everything evenly. In another bowl, beat together 1/2 cup softened unsalted butter, 1/3 cup packed light brown sugar, and 2 tablespoons honey until the mixture is smooth and creamy.

3-Next, add 1 large egg and 1 teaspoon vanilla extract to the wet mixture and stir until fully incorporated. Gently fold the dry ingredients into the wet ones, then stir in 1 1/4 cups of the roughly chopped trail mix. For the final touch, scoop the dough into 2-tablespoon balls and place them on your prepared baking sheets. Top each ball with the remaining trail mix pieces, pressing them down gently if you want thinner cookies.

4-Bake the cookies for 8-10 minutes until the edges turn golden but the centers stay slightly underdone for that soft center we all love. Once they’re out of the oven, let them cool on wire racks. For best results, remember to use softened but cool butter and line your sheets properly.