Side Of The Trail Cookies Recipes

TRAILSIDE OATMEAL COOKIES

Trailside Oatmeal Cookies image

Great for taking along on hikes or camping trips. Full of high energy goodies, mixed to your taste. The 2 1/2 cups semi-sweet chips should be a mix of those plus other items of your choice. I use Peanut butter chips, raisins, shredded coconut and nuts along with the semi-sweet chips for a total of 2 1/2 cups.

Provided by Kerena

Categories Drop Cookies

Time 1h20m

Yield 60 cookies, 30 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 1/2 cups rolled oats
2 1/2 cups semi-sweet chocolate chips

Steps:

Preheat oven to 375°.
In large mixing bowl, with mixer, beat butter and peanut butter until combined. Add sugars, baking soda and salt. Beat until well combined, scraping sides of bowl occasionally.
Beat in eggs, milk and vanilla until combined.
Beat in as much flour as you can with mixer. Stir in any remaining flour. Stir in rolled oats and your choice of goodies.
Drop by rounded teaspoons onto ungreased baking sheets.
Bake 8-10 minutes or until edges are golden. Transfer to wire rack to cool.

Nutrition Facts : Calories 228.2, Fat 10.3, SaturatedFat 5.1, Cholesterol 22.5, Sodium 132.7, Carbohydrate 32.9, Fiber 1.9, Sugar 21.9, Protein 3.9

WEST COAST TRAIL COOKIES

West Coast Trail Cookies image

This cookie gets its name from the West Coast Trail on Vancouver Island. It's my adaptation of the perfect nut-free trail cookie that's been our family's favorite chewy oatmeal cookie for 10 years. Loaded with choco-chips and dried cranberries. The flax seed meal and pumpkin seeds give them a nutty taste, without the nuts. Perfect for school kids or those with allergies.

Provided by WestCoastMom

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 42m

Yield 36

Number Of Ingredients 16

Ingredients

1 cup unbleached all-purpose flour
½ cup whole wheat flour
⅓ cup flax seed meal
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup dark brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips
1 cup dried cranberries
¾ cup unsweetened shredded coconut
½ cup coarsely chopped pumpkin seeds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 172 calories, Carbohydrate 20.5 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1.9 g, Protein 2.5 g, SaturatedFat 5.5 g, Sodium 41.2 mg, Sugar 11.7 g

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