1 1/2cups (270 grams)roughly chopped trail mix, plus more for topping
1/2cup (170 grams)semisweet chocolate chips
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a food processor, pulse 4 cups oatmeal until coarsely ground. Set aside.
In a stand mixer fitted with a paddle attachment, blend the butter, sugar, and brown sugar 2 minutes, or until creamy and pale. Beat in eggs, one at a time. Mix in peanut butter and vanilla until combined.
Stir in the remaining 3/4 cups oats, ground oats, baking soda, and salt. Fold in the trail mix and chocolate chips.
Using a large cookie scoop (about 2 Tablespoons), scoop the dough into balls onto the baking sheet, about 2 inches apart. Flatten slightly with the palm of your hand. Press extra trail mix on top, if desired.
Bake 7 to 8 minutes, or until edges are just starting to turn lightly brown. The middle should still look slightly soft. Remove from the oven and let sit on the pan for 2 minutes before transferring to a cooling rack.
Substitutions: Alternatively, if you don't have trail mix, you can add in 1/2 cup nuts, 1/2 cup M&M's, and 1/2 cup raisins. Add more, if desired.Oats: For this recipe you can also use quick oats. It depends on your preference of texture.Storage: Store in an airtight container for up to 2 days on the counter. Freeze in the freezer for up to 3 months.