Leave No Trace Smoked Chocolate-Chunk Oatmeal Cookies
These protein packed cookies will rock your next expedition. The oats are smoked before being baked into the dough for a true outdoor treat.
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When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Line a sturdy rimmed baking sheet with parchment paper.
Spread the oats in an even layer on the baking sheet.
Place the baking sheet on the grill grate and smoke the oats for 15 minutes, stirring once.
Remove from the grill. Increase the temperature of the Traeger to 375℉ and let it preheat.
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.
In another bowl - such as the bowl of a stand mixer - combine the butter, peanut butter, and sugar.
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.
Beat in the egg and vanilla.
Gradually add the oatmeal-flour mixture using low speed. Stir in the chocolate chunks by hand.
Drop the dough by heaping tablespoons onto the prepared baking sheet and flatten slightly with the back of a tablespoon.
Bake for about 12 minutes, or until the cookies have spread and are lightly browned.
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.
Repeat with the remainder of the dough. Store in an airtight container. Serve and enjoy!
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