Bring on the cookies! We know that baked goods aren't necessarily the first things you think about pulling off your Traeger, but that certainly doesn't mean that your Traeger can't. If you haven't used your Traeger to bake up some sweet goodies, you will be pleasantly surprised. Not only does it bake (what can't you do on the Traeger?!) but it makes outstanding, even midnight snack-worthy treats, like these chewy yet crisp, melty chocolate chip cookies from our Traeger's Everyday Cookbook.
Just try it. Next time after you pull your steak and potatoes off the Traeger, throw on some cookies to add that sweet conclusion to the perfect meal.
CHOCOLATE CHIP COOKIES
PREP TIME: 15 minutes
COOK TIME: 13 to 15 minutes per batch
RECOMMENDED PELLETS: Alder or Pecan
MAKES: 2 dozen cookies
INGREDIENTS
2-3/4 cups all-purpose flour, plus extra if needed
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup white sugar
1 cup brown sugar
1 cup solid shortening, such as Crisco, or if you want more crisp and butter flavor use 1/2 cup butter and 1/2 cup shortening
2 eggs
2-1/2 teaspoons apple cider vinegar
1 teaspoon vanilla
2 cups (12 ounces) chocolate chips
1 cup coarsely chopped nuts (optional)
Vinegar is not a misprint in this recipe. It tenderizes the cookies.
PREPARATION
Lay a piece of cooking parchment paper on a cookie sheet. Combine the flour, baking soda, and salt in a mixing bowl and stir well to combine.
Using a wooden spoon, a hand-held mixer, or a stand mixer, cream together the white sugar, brown sugar, and shortening. Mix in the eggs, vinegar, and vanilla.
Slowly add the flour mixture to the sugar mixture in small batches, allowing the flour to mix in between each addition before adding more and combine. But be careful not to overmix the dough.
Stir in the chocolate chips and nuts, if desired.
The dough should be just firm enough— even slightly sticky—to roll into balls (about golf-ball size). If too sticky, dust a little more flour over the dough and mix in. If too firm, add a tablespoon of water or milk, or as needed in small increments.
Arrange the balls in rows on the prepared cookie sheet, allowing two inches between. Flatten the balls with the palm of your hand or the bottom of a glass.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Bake the cookies for 13 to 15 minutes, or until lightly golden brown around the edges.
If you like chewier cookies, give the pan a sharp rap on the grill grate before removing the cookies.
Cool the cookies on a cooling rack. Bake the remaining cookies as directed above.
Don't be shy about grabbing that glass of cold milk and getting to dunking.
