I had the best intentions to go hiking on Sunday, and so I made cookies on Saturday to take with me. Unfortunately due to a sore foot I didn't make it out hiking, but don't let the name fool you - these cookies still taste good when you're curled up on the couch with a cup of tea. The cookies are almost trail-mix in cookie form and they are infinitely adaptable - use whatever dried fruit/nuts/seeds you like best, or do what I did and use up all the little odds and ends left in the cupboard from previous baking experiments. This time, mine had slivered almonds, raisins, craisins, and pumpkin seeds, but they are good with sunflower seeds, chopped dried apricots, chopped almonds or walnuts - basically anything you'd put in trail mix. If you've got kids going along for the hike, try throwing in some chocolate chips.
The sugar means these cookies are a quick pick-me-up, while the oatmeal, molasses, dried fruit and nuts give slow-burning energy. They are not the most attractive of cookies, and the molasses makes them a little sticky so they need to be kept separated (I wrap them individually with glad wrap, perfect for throwing into the front pocket of my backpack to grab as a quick snack). I think they'd probably freeze well, but there have never been any left for me to experiment with.
Ingredients (makes about 2 dozen cookies):
- 115 grams butter
- 3/4 cup brown sugar
- 2 large eggs
- 1 tablespoon molasses
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup self raising flour
- 1 1/2 cups rolled oats
- 2 tablespoons flax seeds
- 1 cup mixed nuts/dried fruit/seeds, chopped so they are all roughly the size of raisins
Preheat oven to 190C. Grease a cookie sheet. Beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well mixed. Add eggs and molasses, and beat until combined. Add spices and flour, and beat until batter is smooth. Stir in the remaining ingredients.
Drop the dough, by the tablespoon, onto the cookie sheet (hey don't spread much, so I managed to fit 12 cookies per tray) and bake for 12 - 15 minutes, until golden. Remove from the oven and cool the cookies on a rack.