Those who enjoy the Yukon outdoors know that snacks need to be easy to pack and hold up
without crumbling too easily.
Peanut butter packs protein while oats are an excellent complex carbohydrate.
The following recipes use oats and are quick to make and easy to transport. The secret to a firm cookie is to turn the oven off after baking and allow the cookies to dry for up to one hour. While they will be crisper, they will also hold up well during transport.
Peanut Butter Oat Cookies
INGREDIENTS
½ cup butter, room temperature
½ cup granulated sugar
½ cup brown sugar
1 egg
1 cup peanut butter
1 teaspoon vanilla extract
1 cup flour (all purpose or whole wheat or a combination)
½ cup whole or quick oats
½ teaspoon baking soda
½ teaspoon salt
PREPARATION
- Pre-heat oven to 375F and prepare two cookie sheets by lining with parchment paper or aluminum foil.
- In a large bowl, cream together butter, sugars, egg, peanut butter and vanilla extract.
- In a separate bowl, mix together flour, oats, baking soda and salt.
- Add the dry ingredients into the creamed mixture blending well.
- Portion the cookies by tablespoon measure onto prepared baking sheets.
- Gently roll each cookie dough portion into a smooth ball.
- With a floured fork, press the tines onto the dough ball in a criss-cross pattern.
- Bake for about 12 to 15 minutes then turn off the oven. Let the cookies dry with oven door ajar. Check after 30 minutes and, if firm, remove to continue to cool at room temperature.
- Cookies baked on parchment paper will firm up nicely after baking and can be removed easily without sticking.
Yield = 24 cookies
TIP: Try adding grated orange rind instead of vanilla.
Oat Hiking Cookies
INGREDIENTS
½ cup butter, room temperature
¾ cup brown sugar
1 cup whole or quick oats
1 cup flour (all-purpose or whole wheat)
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons cold water
Up to ¼ cup additional flour
PREPARATION
- Pre-heat oven to 375F.
- Line two cookie sheets with parchment paper (wiped and dried parchment paper from previous recipe).
- In a large bowl, cream together the butter and brown sugar.
- Add in the oats, flour, soda and salt.
- Pour in the vanilla extract and two tablespoons of cold water.
- Using a large spatula, mix the dough until it starts to hold together.
- Dump the dough onto a well-floured work surface and knead.
- Divide the dough into two pieces and knead each until all ¼ cup of flour is absorbed.
- Roll each dough ball into an eight-inch round, smoothing sides and keeping circle even.
- Place each dough circle onto a parchment-lined baking sheet.
- Using a sharp, floured knife, score each circle into 12 pieces.
- Bake at 375F for 20 minutes.
- Turn off oven.
- Remove the cookie rounds from oven and re-score the cut marks.
- Return the cookie rounds to the turned-off oven and allow to dry for 30 minutes to one hour.
Yield = 24 wedges
TIP: Try adding ½ cup chopped toasted nuts, pecans or sunflower seeds.
