Trail Side Cookies

These are the cookies you throw in a ziplock bag before a hike and find yourself eating before you even hit the trailhead.

Peanut butter and oatmeal team up for a chewy, substantial cookie, while chocolate chips and raisins bring pockets of sweetness in every bite. Brown sugar keeps them soft and caramel-toned, and the whole batch comes together in a single bowl.

Drop them by the teaspoonful, bake for about 10 minutes, and you’ve got three dozen cookies ready to go.

They hold up well in a backpack, a lunchbox, or a cookie jar on the counter (if they last that long).

Pro Tips

• Don’t overmix the dough once you add the flour. Overworked gluten makes tough cookies instead of chewy ones
• Use chunky peanut butter for extra crunch, or creamy if you want a smoother texture throughout
• Pull them from the oven when they still look slightly underdone in the center. They firm up as they cool on the pan
• These freeze beautifully. Bake a batch, freeze half, and thaw them whenever you need trail snacks or lunchbox treats