Trailhead Cookies

In order to get ready for the coming couple weeks, I did some prep-cooking yesterday. I like to make batches of cookie dough and put them in the freezer for later use - cookies anytime! Also, I needed to get some bread dough made for buns and pizza that are on the menu next week.

Here's a fun peanut butter cookie recipe that I modified in order to use up some Trail Mix we had. I'd imagine it would be great for taking with you on hikes as well because it has a lot of protein in it. The original recipe is from my old Betty Crocker cookbook.

1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. shortening
1/2 c. peanut butter (either crunchy or smooth - whatever you have)
1 egg
4 Tbsp. milk

Mix all these ingredients until smooth. Then add:

1-1/4 c. all-purpose white or wheat flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Mix again until thoroughly combined.

Next, take 1 to 2 cups of any kind of trail mix you have and drop it in a food processor. Add enough chocolate chips and/or yogurt chips to make it worth your time eating these cookies. (You know how much you like. ;o) Process on high until coarsely chopped. Add to your dough. Mix again until combined.

Scoop out balls of dough and flatten just slightly. If you're going to freeze these balls, be sure you do flatten them or they won't spread when you bake them later.

Oven info: 375 degrees for 10 minutes on a sprayed cookie sheet.

Remember, when it comes to cookies, take them out before they "look" done. When they look done in the oven, it's too late - they're gonna burn!