04 Sep Hit the Trail!
Bob’s Red Mill, a well-known brand of whole grain foods, sells a great whole wheat flour but even better is a recipe on the flour package for Oregon Trail Cookies. It’s a fitting recipe for a company founded in Oregon and the cookies are fantastic! Chock-full of ingredients, the cookies are soft, chunky, nutty and flavorful thanks to the addition of peanut butter. These cookies are definitely fortifying and are perfect for hikes or wherever the trail takes you!
Oregon Trail Cookies (Makes about 20 cookies)
- 1 ¼ cup whole wheat flour
- ¾ cup rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter, softened
- ¼ cup peanut butter
- ¾ cup brown sugar
- 2 tablespoons honey
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup almonds
- 1/3 cup pumpkin seeds
- 2 tablespoons flax seeds
- ½ cup dried cranberries
- Heat oven to 350 degrees and line two half-sheet pans with parchment paper.
- Whisk together the flour, oats, cinnamon, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat butter, peanut butter, brown sugar and honey until smooth. Add egg and vanilla and beat until combined.
- Add the flour mixture and stir until just combined. Gently mix in the almonds, pumpkin seeds, flax seeds and cranberries.
- Roll dough into balls two tablespoons at a time (or use a cookie scoop) and place on baking sheet, spacing one inch apart. Flatten each cookie slightly.
- Bake until golden brown, about 10 minutes.
- Remove cookies from the oven and let cool on the baking sheet for five minutes. Move to a rack until fully cooled.
Special Note: Feature Image for this blog post courtesy of Davgood Kirshot at Pixabay.