Preheat the oven to 375°F and line a baking sheet with parchment paper.
Sift together the flour, baking soda, baking powder and salt. Set aside.
In the bowl of a large stand mixer fitted with the paddle attachment, or a large bowl with an electric mixer, cream together the butter and both sugars until light and fluffy, approximately 3 minutes.
Add the vanilla extract and eggs, mixing until combined.
In three additions, add the flour, being careful to mix until just combined.
Fold in trail mix by hand.
Using a tablespoon cookie scoop, drop cookies on the prepared cookie sheet. Place remaining dough into the refrigerator until ready to use.
Bake for 9-11 minutes or until tops are lightly golden.
Remove and allow to cool slightly before transferring to a wire cooling rack. Continue with remaining cookie dough.
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