Trail Mix Muffin Cookies

1. 1

   Preheat oven to 350*F; Spray a 24-muffin mini muffin tin with cooking spray and set aside.

2. 2

   In a large mixing bowl, combine the melted butter and the two sugars and mix at medium speed until well blended; add the eggs and vanilla and continue mixing until the batter looks smooth and creamy.

3. 3

   In another large mixing bowl, combine the flour, oats and cinnamon; pour the batter over the dry ingredients and mix at low speed until well blended; stir in the 3 cups of fruit/nut/chips.

4. 4

   Fill each muffin cup with batter (a 2-tablespoon cookie scoop is perfect for this).

5. 5

   Bake for 15 minutes or until the edges are brown and the tops look dry.

6. 6

   Allow muffin cookies to cool for a few minutes before loosening with a knife and gently removing to a rack.

7. 7

   If you try to remove them too soon, they will crumble!

8. 8

   Repeat steps 4 to 6 until all the dough is used.

9. 9

   Rinse muffin tin and re-spray with cooking spray between each batch.

* Per serving · 4 servings · Values may vary.