Trail Cookies


  • Oats – 2 1/2 cups rolled oats
  • All-purpose flour – 1 1/4 cups
  • Baking powder – 1/2 tablespoon
  • Baking soda – 1/2 tablespoon
  • Sea salt – 1/2 teaspoon
  • Cinnamon – 1 tablespoon, ground
  • Butter – 1 stick unsalted, softened
  • Organic cane sugar – 1 cup
  • Eggs – 2 eggs
  • Vanilla extract – 1 teaspoon
  • Milk – 1/4 cup
  • Raisins – 1/2 cup
  • Peanuts – 1/2 cup roasted, unsalted
  • Chocolate chips – 1/2 cup


  1. Preheat the oven to 350. Line a baking sheet with parchment paper, or grease it with butter.
  2. In a large bowl, combine the oats, flour, baking powder, baking soda, salt and cinnamon.
  3. In a small bowl beat together the butter and sugar until it is fluffy and creamy. Add the eggs, vanilla and milk, and beat until it just comes together.
  4. Make a pit in the dry ingredients and pour the wet ingredients into the center. Using a spatula, fold the cookie dough together until it is thoroughly mixed (no puffs of dry flour).
  5. Mix in the peanuts, raisins and chocolate chips.
  6. Pinch off about 2 tablespoons of cookie dough and roll it into a ball. Place it on the baking sheet, and repeat with the remaining dough, spacing the cookies about 1 inch apart. Use a fork to flatten the cookies.
  7. Bake for about 24 minutes, flipping the tray around halfway through. When the cookies become toasted brown, remove them from the oven and transfer to a wire rack to cool.
  8. Store in an airtight container for up to 1 week.
  9. Note: You can store the cookie dough in the freezer for up to 3 months, and when you’re ready to make another batch you can start from step 6 after removing the dough!


Allergens: dairy, eggs, peanuts