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Leave No Trace Smoked Chocolate-Chunk Oatmeal Cookies

Traeger Kitchen


Leave No Trace Smoked Chocolate-Chunk Oatmeal Cookies

Prep Time

15 Minutes

Cook Time

28 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Pecan

These protein packed cookies will rock your next expedition. The oats are smoked before being baked into the dough for a true outdoor treat.

Ingredients

How many people are you serving?

8

Units of Measurement:

main
  • 1 Cup Oats, old fashioned

  • 1 Cup all-purpose flour

  • 1/2 Teaspoon baking powder

  • 1/2 Teaspoon baking soda

  • 1/4 Teaspoon salt

  • 1/2 Cup butter, softened

  • 1/2 Cup Peanut Butter Smooth or Chunky

  • 1/2 sugar

  • 1/2 Cup brown sugar, firmly packed

  • 1 Whole large egg

  • 1 1/2 Teaspoon vanilla

  • 1 Cup semi-sweet chocolate chunks or chips

Steps

  • 1

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill180 ˚F
  • 2

    Line a sturdy rimmed baking sheet with parchment paper.
  • 3

    Spread the oats in an even layer on the baking sheet.
    Ingredients
    • 1 Cup Oats, old fashioned

  • 4

    Place the baking sheet on the grill grate and smoke the oats for 15 minutes, stirring once.
    Grill Icon
    Grill180 ˚F
  • 5

    Remove from the grill. Increase the temperature of the Traeger to 375℉ and let it preheat.
    Grill Icon
    Grill375 ˚F
  • 6

    In the meantime, make the cookie dough: Let the smoked oats cool completely. Lift the sides of the parchment paper up and tip the oats into a mixing bowl. (Return the parchment paper to the baking sheet; you'll reuse it for the cookies.) Add the flour, baking powder, baking soda, and salt and stir to combine. Set aside.
    Ingredients
    • 1 Cup all-purpose flour

    • 1/2 Teaspoon baking powder

    • 1/2 Teaspoon baking soda

    • 1/4 Teaspoon salt

  • 7

    In another bowl - such as the bowl of a stand mixer - combine the butter, peanut butter, and sugar.
    Ingredients
    • 1/2 Cup butter, softened

    • 1/2 Cup Peanut Butter Smooth or Chunky

    • 1/2 sugar

    • 1/2 Cup brown sugar, firmly packed

  • 8

    Mix on medium-high speed (you can use a hand-held mixer or a wooden spoon and elbow grease) until the mixture is light and fluffy.
  • 9

    Beat in the egg and vanilla.
    Ingredients
    • 1 Whole large egg

    • 1 1/2 Teaspoon vanilla

  • 10

    Gradually add the oatmeal-flour mixture using low speed. Stir in the chocolate chunks by hand.
    Ingredients
    • 1 Cup semi-sweet chocolate chunks or chips

  • 11

    Drop the dough by heaping tablespoons onto the prepared baking sheet and flatten slightly with the back of a tablespoon.
  • 12

    Bake for about 12 minutes, or until the cookies have spread and are lightly browned.
    Grill Icon
    Grill375 ˚F
  • 13

    Remove the baking sheet from the grill. Let the cookies firm up for a minute or two, then transfer to a wire cooling rack to cool.
  • 14

    Repeat with the remainder of the dough. Store in an airtight container. Serve and enjoy!

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