1. In a large bowl whisk the flour, baking soda, and salt together. Add the oats and stir until combined.
In the bowl with an electric mixer and paddle attachment, cream butter until smooth and pale in color. Add the sugars and mix until incorporated.
2. Scrape down the bowl and add eggs one at a time, beating until smooth and scraping down the bowl when necessary. Add the corn syrup and vanilla and beat until incorporated.
3. Add peanut butter. Mix on low speed until just combined, add the oat mixture in three additions, mixing on low speed until just incorporated.

4. On “stir” or the low setting of the mixer (or using a wooden spoon) and add trail mix. Stir until the mixture is evenly distributed. Cover bowl tightly and refrigerate for 2-3 hours.

5. Preheat the oven to 375 degrees and line baking sheets with parchment paper. You are making large cookies, so use your ice cream scoop to scoop dough…this is approx the size of 2 Tbsp – 2 inches apart.

6. Bake for 12-15 minutes, rotating pans halfway through baking time. Let cool on pans for 8-10 minutes, then transfer to wire rack to cool completely