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Leave No Trace Smoked Chocolate-Chunk Oatmeal Cookies

Leave No Trace Smoked Chocolate-Chunk Oatmeal Cookies

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

15 Minutes

Cook Time

28 Minutes




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Units of Measurement:
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!

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