Looking for a delicious and healthy snack to keep you fueled on your next outdoor adventure? Look no further than our Oatmeal Trail Cookies recipe! Made with wholesome ingredients like rolled oats, seeds, and dried fruit, these cookies are perfect for hiking, camping, or simply enjoying as a tasty treat at home. Plus, they're easy to make and customizable to suit your taste preferences. So why wait? Head to your kitchen and whip up a batch of our Oatmeal Trail Cookies today!
I saw the mix at the store in today’s recipe and was intrigued enough to pop it into a bag, but the smell is what really made me get excited. The dried goji berries, pumpkin and sunflower seeds (do you love those seeds? The memories of my childhood lay somewhere in the flavors of those seeds), almonds, shaved dried coconut and then the clincher…the chocolate chips make this the perfect addition to any oat cookies.
Why you'll love these
Healthy and Nutritious
These cookies are packed with healthy ingredients like oats, nuts, and dried fruit, making them a nutritious snack or breakfast option. They're perfect for anyone looking for a guilt-free treat.
Easy to Customize
This recipe is incredibly versatile and can be customized to your liking. You can add your favorite nuts, dried fruit, or chocolate chips to create a flavor combination that's perfect for you.
Perfect for On-the-Go
These cookies are easy to pack and take with you on-the-go. Whether you're hiking, traveling, or just need a quick snack, these cookies will keep you fueled and satisfied. Plus, the wholesome ingredients will keep you feeling energized for hours.
How to prepare Oatmeal Trail Cookies
- Whip the butter: Whip the brown butter before whipping with further with the sugar.
- Mix remaining wet ingredients: Add the egg, maple syrup and salt and beat until well combined.
- Dry ingredients: Add in the dries (except oats) and combine until no dry patches remain - no overmixing here!
- Oats and trail mix: Fold the oats through and then fold the trail mix through until fully combined.
- Roll: Roll tablespoonfuls into cookies and place on a baking tray.
- Bake: Bake until golden at the edges.
- Cool: Allow to cool fully.
- Serve: Grab one and enjoy!
Tips for the best Oatmeal Trail Cookies
Make your brown butter ahead: The brown butter can be made ahead up to two days before you make the cookies and kept in the fridge. Simply allow time for it to come to room temperature before beginning to make the cookies.
Chocolate chips: Chocolate chips were in my trail mix and add some a little more sweetness to these which is welcome, if you aren't adding chocolate chips, you might want to add a 1-2 tablespoons of sugar to the batter.
More cookie recipes you'll enjoy
How to make Oatmeal Trail Cookies:
Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
Add the egg and maple syrup and beat for a further minute until combined.
In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
Toss into butter mixture and combine on low until no dry portions remain in your bowl.
Add the rolled oats in and trail mix and stir into the mixture until well combined.
Take 1 tablespoon amount and roll into a ball, flattening with the palm of your hand and laying on your baking tray.
Repeat with the remaining cookie dough, leaving 1 ½ inches between each cookie.
Bake until just golden on the edges, approximately 12 minutes.
Remove from the oven and leave to sit on the tray for 5 minutes before placing on a cooling tray to cool fully.
Pack on a hike or enjoy with your favorite hot beverage.
Dig in!
Chewy Oatmeal Trail Cookies
- Prep Time: 25 minutes
- Cook Time: 36 minutes
- Total Time: 1 hour 1 minutes
- Yield: Makes 20 medium cookies
- Category: Cookies
Description
Chewy brown butter flecked oatmeal trail cookies which are a great treat whether for a hike or for a afternoon pick-me-up.
Ingredients
175 grams / 6.1 ounces brown butter, room temperature
200 grams / 1 cup brown sugar
1 large egg, room temperature
15 grams / 1 tablespoon maple syrup
5 grams / 1 teaspoon baking soda
80 grams / ½ cup plain flour
½ teaspoon sea salt
180 grams / 2 cups rolled oats
225 grams / 1 ½ cups trail mix (your preference of raw nuts, dried fruits, seeds and chocolate chips)
Instructions
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and maple syrup and beat for a further minute until combined.
- In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.
- Toss into butter mixture and combine on low until no dry portions remain in your bowl.
- Add the rolled oats in and trail mix and stir into the mixture until well combined.
- Take 1 tablespoon amount and roll into a ball, flattening with the palm of your hand and laying on your baking tray.
- Repeat with the remaining cookie dough, leaving 1 ½ inches between each cookie.
- Bake until just golden on the edges, approximately 12 minutes.
- Remove from the oven and leave to sit on the tray for 5 minutes before placing on a cooling tray to cool fully.
- Pack on a hike or enjoy with your favorite hot beverage.
- Dig in!
Notes
Make your brown butter ahead: The brown butter can be made ahead up to two days before you make the cookies and kept in the fridge. Simply allow time for it to come to room temperature before beginning to make the cookies.
Chocolate chips: Chocolate chips were in my trail mix and add some a little more sweetness to these which is welcome, if you aren't adding chocolate chips, you might want to add a 1-2 tablespoons of sugar to the batter.
Recipe by Roamingtaste
Nutrition
- Calories: 216 calories per cookie
Keywords: oatmeal cookies, dried fruit baking
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