Oatmeal Trail Cookies
No chill Oatmeal Trail Cookies come together quickly and include a great mixture of trail mix to provide energy for those times where you need a sweet bite whilst on an adventure.
Servings 26 medium cookies
Calories 165kcal
Ingredients
- 100 grams / ½ cup superfine/caster sugar
- 110 grams / ½ cup brown sugar
- 220 grams / 1 ⅓ cups + 1 tablespoon plain flour
- ½ teaspoon sea salt
- 72 grams / ½ 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 ½ tablespoons honey
- 44 grams / 3 tablespoons boiling water
- 3 grams / ½ 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 ½ 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 it’s 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 you’ll know it’s 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 they’re 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, it’s best to measure out to equal portion sizes.
- Best stored: These are best stored in an airtight container for up to 5 days.
Nutrition
Calories: 165kcal