Servings: 24

Weight Watcher Smart Points: 4

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Ready In: 25 Minutes


  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup dark brown sugar
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup old fashioned rolled oats (not quick-cooking)
  • 1/3 cup unsalted butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup whole wheat flour


  1. Place a rack in the center and upper third of the oven and preheat to 350 degrees F
  2. Line 2 baking sheets with parchment paper or silpat mats, and set aside.In a medium bowl, whisk together the oats, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon
  3. Set aside.In the bowl of a standing mixer fitted with a paddle attachment or a large mixing bowl, cream together the butter and sugars until light and fluffy (about 3 to 5 minutes)
  4. Add the egg, egg white, scrape down the bowl, then add vanilla and beat again, just until combined.Change speed to low and gradually add the flour mixture, until just incorporated
  5. Do not overmix
  6. Add your trail mix (or nut/chip/fruit combination)
  7. Beat in the trail mix at low speed until nearly incorporated
  8. Stop mixture and finish incorporating the trail mix by hand with a spatula.Scoop dough by tablespoonfuls into your hands, then roll into a ball, wetting hands as needed to prevent the dough from sticking (alternatively, you can use a cookie scoop or very small ice cream scoop)
  9. Place doughballs 2 inches apart on prepared baking sheets
  10. Bake for 9 minutes (cookies will appear underdone), then remove from the oven and allow to cool on the cookie sheet for 2 minutes
  11. Transfer to a wire rack to cool completely (or not).

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