Side of the Trail Cookies Recipe -
Side of the Trail Cookies Recipe

Side of the Trail Cookies

Recipe by  

"Cookies for hikes or walks."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 Degrees C).
  2. In mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla. Mix well.
  3. Combine oats, flour, baking powder, and salt. Add to creamed mixture and mix well.
  4. Add chocolate chips and mix in well.
  5. Drop by the rounded teaspoonful unto ungreased baking sheet. Flatten slightly with the bottom of a glass. Bake for 12 minutes or until done.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2006

These were great! My changes: Used 1 stick of butter and 1 cup of butter flavored crisco; used 1 cup of white sugar + the 1 cup of brown sugar; used 1 cup of craisins + 1 cup of chocolate chips. Thank you.

Most Helpful Critical Review
Jul 19, 2008

I hate to leave a less than 5 star review for a recipe that only has 5 star ratings so far... but me and my husband did not like these. They were not sweet at all and the texture was a little strange. I will not be using this one again.


17 Ratings

Jun 03, 2005

These were really yummy & weighed very little, making them perfect for hikes & hard to resist any other time! The biggest change I made was baking them in a tray for 25 mins before cutting them into bars, rather than using the mix to make drop cookies. However, I also used margerine instead of shortening, reduced the sugar slightly, didn't bother with the vanilla or salt & used some raisins & linseed as well as almost the full amount of choc chips. These had a nice nutty flavour without being overpowering. Will definately make again!

Feb 10, 2008

These cookies are the bomb! So versatile! I used 1 cup brown sugar and 1/2 cup splenda and I used 1 cup unbleached flour and 1 cup wheat flour. They turned out great! Definitely a keeper! Thank you

Mar 01, 2005

Yummy. These do have a tendency to break right out of the oven, so be careful removing them from the cookie sheet and set them on an even surface to cool. Once they cool for several minutes, they seem plenty moist and hold together fine. I made mine a little bigger (larger Pampered Chef cookie scoop size), so I just baked them for about 15 minutes, until just dry on the top and lightly browned on the bottom. I used 1 cup butter & 1/2 cup "no trans fat" Crisco, old fashioned oats and substituted 8 oz chopped dates for 1 cup of chocolate chips. Quite tasty.

Nov 16, 2008

These cookies are very good. Not terribly sweet, which I prefer! The peanut butter flavor is very strong, I may cut back a little next time. I scaled the recipe down to 12 cookies and used Smart Balance 50/50 butter blend instead of shortening. These cookies taste even better the second day!

Sep 12, 2007

These were very yummy. I used half chocolate chips and half butterscotch chips because it was what I had on hand. Made them for a camping trip and it will be hard to make them last until we leave for the campground!

Feb 03, 2005

This is another recipe that I would give a 10 to. What a good job this GS troop did! I myself am a GS leader in PA and was very eager to try these. I am so happy I did and so is my family. I think they have such a wonderful taste and using shortening instead of butter makes these cookies lighter tasting which is a good thing. I will be sharing this recipe with my girls! Thank you Troop 301~ I wouldn't change a thing!


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  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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