These no chill Oatmeal Trail Cookies are light and chewy with the right mix of flavors thanks to trail mix providing seeds and dried fruits for a pick-me-up. The beauty is that these can be made with your favorite trail mix for a prep time of 10 minutes.
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These cookies are great to bring on a hike, camping or just as a lunchbox filler, though these Pistachio Sugar Cookies are also a great use of nuts as well as these Anzac Biscuits which have a similar method to these cookies.
Ingredients and substitutions for Oatmeal Trail Cookies
- Oats: Simple rolled oats were used, no quick oats or steel oats which might result in a different texture within the cookies.
- Flour: Plain or all purpose flour is best because it gives our biscuits a nice light crumb.
- Sugar: Superfine or caster sugar helps sweeten the biscuits whilst the brown sugar helps provide a nice chewy texture and complimentary flavor to the baked dried fruit in the trail mix.
- Baking soda: This helps our cookies rise avoiding a heavy dense cookie and helps to give them that golden color.
- Butter: Unsalted butter was used, but if all you have on hand is salted, that works as a substitute. Simply leave out any salt suggested in the recipe.
- Trail mix: Using a mixture of storebought trail mix here, any mixture of seeds, dried fruit and even nuts works great in these cookies.
- Chocolate: A mixture of dark chocolate with a percentage of 70% and 85% was used here thanks to itโs higher quality and the fact these cookies are a pick-me-up and ideal for consuming when out and about or for lunchboxes with these having less sugar added.
- Honey: The honey used here helps add acidity for the baking soda to react and add moisture that is lost in the process of browning the butter. You could replace in equal measure with golden syrup or even corn syrup which both have some acidity also.
See recipe card for quantities.
How to make Oatmeal Trail Cookies:
Step 1: Stir the dry ingredients: Place all the dry ingredients into a bowl and stir together.
Step 2: Melt and bubble: Brown or melt the browned butter and stir in the honey. Pour in stirred baking soda and boiled water letting it bubble.
Step 3: Cookie dough: Pour the wet ingredients into the dry ingredients and stir until no dry portions remain in your bowl.
Step 4: Shape and bake: Shape and flatten slightly (weighing on a scale, if you prefer), and place onto a lined baking tray. Baking until golden and then pressing remaining chocolate on top.
Step 7: Cool and serve up: Allow to cool fully before serving and digging in!
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Oatmeal Trail Cookies
Ingredients
- 100 grams / ยฝ cup superfine/caster sugar
- 110 grams / ยฝ cup brown sugar
- 220 grams / 1 โ cups + 1 tablespoon plain flour
- ยฝ teaspoon sea salt
- 72 grams / ยฝ cup trail mix (seeds, nuts and dried fruit)
- 90 grams / 1 cup rolled oats
- 75 grams / 2.6 ounces chocolate chips or roughly chopped
- 130 grams / 3.5 ounces browned butter melted
- 14 grams / 1 tablespoon milk
- 32 grams / 1 ยฝ tablespoons honey
- 44 grams / 3 tablespoons boiling water
- 3 grams / ยฝ teaspoon baking soda
Instructions
- Place the sugars, flour, oats, trail mix and half the chocolate into a bowl and stir together.
- Brown the butter, add in the milk and honey and stir.
- Add 1 tablespoon of the boiling water to the butter and golden syrup mixture.
- Stir the baking soda into the remaining boiling water and add to the butter and stir to combine.
- Pour the wet ingredients into the dry ingredients and fold with a spatula until no dry patches remain in the bowl.
- Take a tablespoon amount (see note) and press and roll into a ball, flattening to ensure the cookie has nice rounded edges and place on your baking tray 1 ยฝ inches apart.
- Bake for 9 minutes or until golden all over.
- Remove and press remaining chocolate chunks into the cookies.
- Remove from the tray after 5 minutes and place onto a cooling rack until cooled.
- Serve up and dig in!
Notes
- Oats: Simple rolled oats were used, no quick oats or steel oats which might result in a different texture within the cookies.
- Chocolate: A mixture of dark chocolate with a percentage of 70% and 85% was used here thanks to itโs higher quality and the fact these cookies are a pick-me-up and ideal for consuming when out and about or for lunchb
- Reaction in the hot browned butter: The butter mixture will bubble immediately when the honey is added and will react again once the baking soda is added. You want a reaction when adding the baking soda as youโll know itโs reacting, if this does not happen you might need new baking soda.
- Perfect round biscuits: To achieve perfect round biscuits you need to swirl a round cookie cutter around the edge of each whilst theyโre just out of the oven and before they harden.
- Weight of biscuit dough: To ensure the biscuits were even, they were rolled and weighed to be 30 grams / 1 ounce each before flattening and placing on my baking tray. If you want larger cookies and have a scale, itโs best to measure out to equal portion sizes.
- Best stored: These are best stored in an airtight container for up to 5 days.
Nutrition
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