By Traeger Kitchen
These protein packed cookies will rock your next expedition. The oats are smoked before being baked into the dough for a true outdoor treat.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 Cup | old fashioned oats |
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 | semisweet chocolate chunks or chips |
1
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
2
Line a sturdy rimmed baking sheet with parchment paper.
3
Spread the oats in an even layer on the baking sheet.
1 Cup old fashioned oats
4
Place the baking sheet on the grill grate and smoke the oats for 15 minutes, stirring once.
180 ˚F / 82 ˚C
5
Remove from the grill. Increase the temperature of the Traeger to 375℉ and let it preheat.
375 ˚F / 191 ˚C
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.
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.
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.
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.
1 Cup semisweet 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.
375 ˚F / 191 ˚C
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!