I do still have a gluten-free dessert, as promised, but I had way too many requests for a jumbo packed cookie that would give the sustenance and energy one needs while shredding a mountain. Oh, and it had to be able to fit nicely in ski and snowboard pants without crumbling. Wow, can I do it? I am making Oatmeal Trail Mix Cookies. Awesomely rad, dude. Do skiers talk like that these days, or is that just the snowboarders? Perhaps I’m just having flashbacks of Dude Where’s My Car, because, well, who doesn’t?
Anyway, these cookies are so delicious, jam-packed full of goodness, but not so much that all the flavors cancel each other out. We are putting in dark chocolate chips, black walnuts, coconut, dry roasted peanuts, oatmeal and more. Wasn’t that nice to give you something to do with your leftover oatmeal from last week’s muffins? I’m always thinking about ya.
I can imagine chomping on one of these beauties while riding up the gondola. What a day, gorgeous scenery, tasty treats and energy in overflow. Please don’t fall off the gondola in your excitement, as I don’t need that hanging over my head.
I know I won’t be falling out — I myself am a lodger. I will enjoy my Trail cookies by the fire in the lodge, dressed in all the gear, of course. I like to think I went down the mountain, or maybe I like others to think I went down the mountain.
All I know is, whether you are shredding (I love that word, by the way) or enjoying your cookie by the fire, you will have the same flavor explosion and just want to exclaim, “Dude, Where’s My Cookie?” Maybe you will, maybe you won’t, but happy trails either way.
Now follow the recipe, put some love into it and invite me over when it’s done.
Before you start: You can really customize the extras in this to suit your tastes. Use semi-sweet, milk or white chocolate if you prefer. You can combine a few if you like. Make sure to use quick-cooking oats. I’m using dark brown sugar, but light works fine.
Oatmeal Trail Mix Cookies
1 3/4 cups flour 1 tsp. cinnamon 1/2 tsp. baking soda 1/4 tsp. salt 2 cups oatmeal (quick-cooking oats) 1 cup canola oil 1 cup brown sugar 1 tsp. vanilla 2 eggs (lightly beaten) 1 cup dark chocolate chips (you can use semi-sweet, milk or white) 3/4 cup sweetened coconut flakes 1/2 cup chopped dry roasted peanuts 3/4 cup black walnuts (you can use regular walnuts)
Preheat oven to 350 degrees. In large bowl, combine flour, cinnamon, baking soda, salt and oatmeal. Stir and set aside.
In medium bowl, mix canola oil, brown sugar and vanilla. Mix in lightly beaten eggs.
Add wet mixture into dry mixture, stir until dough is formed. Fold in chocolate chips, coconut, peanuts and walnuts.
Roll tablespoons of dough into balls and place on cookie sheet.
Bake for 10–12 minutes until cookies are set and tops are starting to brown. Place cookies on rack or waxed paper and let cool. Enjoy!
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