Travelling Cookies


Some foods pack well for when you’re on the go, and some really, really don’t…

Examples of foods to pack for a road trip: Sandwiches, fruit, muffins and THESE FANTABULOUS TRAVELLING COOKIES.

Examples of foods that don’t pack well: Smoothies, spaghetti, yesterday’s turkey dinner, homemade sushi…I’ve done this…not a good time boys and girls. By the time lunch came round, it was definitely a sushi salad… Unless of course you have one of those snazzy bento boxes, then go for it!


If you couldn’t already tell, I recently went on a road trip to visit the Aunt and Uncle. It was quite great! Sometimes you just need to get away, forget what’s going on back home, and focus on hiking by the river and hanging with family. It’s good for the soul.

Not only were these cookies a hit while on the road, but upon arriving at our relatives in the evening, I brought the box in to share, which had 20ish cookies in it. The next morning there were three cookies left…I blame the 3 teenage male cousins. I refuse to acknowledge the fact that teenage males eat anything and everything ‘cookie’, no matter if it tastes good or not. I promise you, these cookies are wonderful.

Travelling Cookies adapted from Whitewater Cooks at Home 

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, tightly packed
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup all purpose flour
  • 3/4 cup quick cooking oats
  • 1/3 heaped cup of desiccated coconut
  • 1/2 cup white chocolate chunks
  • 1/2 cup mixed dried fruit (I used raisins, cranberries and currants)

Preheat oven to 350 degrees F and line 2 cookie sheets with parchment paper.

Cream together butter and sugars until light and fluffy. Add in egg and vanilla, beat until well combined.

Whisk together flour, baking powder, baking soda and cinnamon in a small bowl.

Add flour mixture to butter mixture and beat until well combined.

Mix in oats, coconut, chocolate and dried fruit.

Drop by heaped tablespoons onto cookie sheet, a few inches apart (They like to spread)

Bake for 9-10 minutes, or until lightly browned on the edges and top, rotating pans half-way through cooking time. *Do not over-bake, these cookies are best when chewy!

Let sit on cookie sheets for 2 minutes, before transferring to a wire rack to cool completely.




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