Trailway Cookies
Trailway Cookies are rich, chewy treats with peanut butter and chocolate chips, perfect for satisfying sweet cravings and great for sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 300° to 325° F.
- Mix together the butter, peanut butter, sugar, brown sugar, eggs, milk, and vanilla until well combined.
- Add flour, salt, and baking soda to the mixture and stir until smooth.
- Fold in the oats and chocolate chips.
- Drop spoonfuls of dough onto a cookie sheet lined with parchment paper.
- Bake until light brown, about 12-15 minutes.
- Allow cookies to cool slightly before transferring to a wire rack.
Tips & Substitutions
To enhance the flavor, consider using crunchy peanut butter for added texture. If you're looking for a lower sugar option, you can reduce the sugar by 1/4 cup and use a sugar substitute. For a nut-free version, substitute sunflower seed butter for peanut butter. Make sure not to overmix the dough after adding the oats and chocolate chips to keep the cookies tender.
Serving Suggestions
These cookies are a delightful treat on their own or can be served alongside a glass of milk or a scoop of Fresh Soft-Serve Banana Ice Cream for a refreshing dessert. They also make a great addition to lunch boxes or as an after-school snack. Consider pairing them with a hot cup of coffee for an afternoon pick-me-up.
Storage & Reheating
Store leftover Trailway Cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to three months. To enjoy them warm, simply reheat in the microwave for about 10-15 seconds or in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Trailway Cookies contains roughly 443 calories, with 5g protein, 39g carbohydrates, and 28g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, this may result in denser cookies. To maintain a lighter texture, consider using a mix of both flours or adding an extra tablespoon of milk to the dough.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This will add moisture and a bit of sweetness, but keep in mind that it might slightly alter the flavor of the cookies.
How do I know when the cookies are done baking?
The cookies are done when they are light brown around the edges and still slightly soft in the center. They will continue to firm up as they cool, so avoid overbaking to keep them chewy and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).