Brown butter is one of those magic ingredients that the majority of people I speak with don’t even know about. Its an easy to make trick and adds a depth (a word I use a lot, but in this case and so many other’s it fits) and makes these cookies so comforting to eat that I almost always reached for a second immediately afterwards.
There’s a very specific reason why these are called oatmeal trail cookies. You see trail mix, the kind that you can pick up of plan seeds, dried fruit and nuts at most gas stations or health aisles is one of those places where a mix of ingredients that are perfect to add to oatmeal cookies comes in.
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 roll my eyes in excitement. 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.
The beauty is that if you don’t have a trail mix you only need to mix together your own favorite seeds, nuts, dried fruit and maybe add in a little bit of chocolate which just made these cookies better than many other’s I’ve had before.
These are best placed in an airtight container and consumed within four days.
Chewy Oatmeal Trail Cookies
Recipe by Roamingtaste
Makes 20 medium cookies
175 grams/6.1 ounces browned butter, room temperature
1 cup brown sugar
1/2 teaspoon sea salt
1 tablespoon maple syrup
1 teaspoon baking soda
1/2 cup flour
2 cups rolled oats
1 1/2 cups trail mix (your preference of raw nuts, dried fruits, seeds and chocolate chips)
Prepare your baking tray with baking paper and preheat the oven to 180°C/350F.
Whip the brown butter on medium speed for 1 minute until smooth and fluffy.
Add the brown sugar and beat until well combined and fluffy.
Add the egg, sea salt and maple syrup and beat for a further minute until combined.
Add the flour and baking soda and beat until just combined.
Lastly, fold the rolled oats until just combined and lastly, add the trail mix and fold 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 the baking tray.
Repeat with the cookie dough, leaving an inch space between each cookie. Bake in the oven for 12 minutes, or until just golden on the edges.
Remove from the oven and leave to sit on the tray for five minutes.
Place on a cooling tray.
Serve once cooled.