I put my stash of protein bars to work by dicing two bars, made a brown sugar-based dough, and added the protein bars along with my favorite trail mix add-ins including oats, dried cranberries, raisins, and pumpkin seeds. The recipe is highly adaptable based on your favorite items and what you have around. The cookies are soft, ultra chewy, and loaded with amazing texture in every bite. Crunchy seeds and chewy dried fruit complement each other, and when baked the protein bars turn extra chewy. Because protein bars vary widely, you may need to experiment with a few types or flavors to find your favorite.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Cookies
Keyword: cookies, cornstarch, cornstarch cookies, dried cranberries, healthy cookies, oatmeal recipes, oats, protein bar cookies, protein bars, protein cookies, pumpkin seeds, raisins, trail mix, trail mix cookies
Calories: 294kcal
Author: Averie Sunshine
Ingredients
½cupunsalted buttersoftened (1 stick)
¾cuplight brown sugarpacked
1large egg
2teaspoonsvanilla extract
1 ¼cupsall-purpose flour
½cupold-fashioned whole rolled oatsnot quick-cook or instant
1teaspooncornstach
½teaspoonbaking soda
pinchsaltoptional and to taste
about 4.25 ounces protein barsdiced small (about 1 scant cup)
¾cupdried cranberries
½cuppumpkin seedsor use sunflower seeds, slivered almonds, etc.
¼cupraisins
Instructions
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, brown sugar, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the flour, oats, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the protein bars, cranberries, seeds, raisins, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place dried fruit or protein bars on top of each mound by taking dried fruit or protein bars from the underside and adding them on top. Do not allow protein bar pieces to bake directly on baking sheets; shield them with dough or move them to the top/sides of cookies.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies will be pale and look un-done, but firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.