If you love the sweet-and-salty magic of trail mix, you're going to fall hard for this GORP Cookies recipe. Packed with crunchy peanuts, chewy raisins, M&M's, and a hearty oatmeal base, these cookies take everything you love about classic GORP (Good Old Raisins and Peanuts) and turn it into a satisfying treat.
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Perfect for lunchboxes, hikes, or an easy homemade snack, GORP cookies are as versatile as they are delicious—and a great way to use up pantry staples in one irresistible bite.
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GORP Cookies Ingredients
Gather the following ingredients to make this cookie recipe:
- Brown sugar and granulated sugar - use light or dark brown sugar
- Unsalted butter - soften butter
- All-purpose flour - sift flour if necessary to remove any lumps
- Baking soda and salt
- Eggs - use large eggs and bring to room temperature before starting recipe
- Vanilla extract
- Oatmeal - use old-fashioned oats. Quick cooking oats may cause the cookies to be mushy.
- Raisins, peanuts and M&M's
See recipe card for quantities.
Instructions
Follow the easy instructions below, and in no time you'll be enjoying these delicious GORP cookies!
1 - Preheat oven to 350℉ (180℃).
2 - Prepare 2 baking sheet pans by lining with parchment paper or silicone baking mats.
3 - In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside for later.
4 - Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar together until light and creamy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed. Note - a hand mixer may also be used.
5 - Add eggs and vanilla to the mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
6 - Add flour mixture to the bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
7 - Add oatmeal to the mixing bowl and combine until oatmeal is evenly distributed throughout the batter.
8 - Remove the bowl from the mixer and stir in M&Ms, peanuts, and raisins until evenly distributed. The dough will be a bit stiff at this stage, so expect to use a little extra arm power to mix everything in thoroughly.
9 - Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. This helps chill the dough for easier rolling and gives the flavors time to blend together.
10 - Scoop approximately 1½ tablespoons of cookie dough and roll into a ball. Place balls of cookie dough on prepared baking sheets. Gently press down on each cookie to flatten slightly. Leave at least 2" of space between each cookie to allow for spreading
11 - Bake the cookies for 12–14 minutes, or until the edges are lightly browned.
12 - Allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Equipment needed to make GORP Cookies
Gather the following equipment to make these GORP Oatmeal Cookies:
- Cookie sheet pans - lined with parchment paper or silicone baking mats
- Electric mixer - you may use a hand- or stand-mixer
- Bowls, measuring cups and spoons
- Silicone spatula
- Plastic wrap - for wrapping cookie dough before chilling
- Cookie scoop (optional) - helps achieve even sized cookies
Storage
Store cookies in an airtight container at room temperature for up to 4 days to keep them fresh. If you want to save them longer, wrap tightly in plastic wrap and freeze for up to 2 months
More cookie recipes
Looking for more delicious cookie recipes? Try these:
I hope you enjoy these GORP cookies as much as my family and friends have over the years! If you give it a try, I’d love to hear what you think—feel free to leave a comment.
📋 Recipe
GORP Oatmeal Cookies
Equipment
- 2 Cookie Sheet Pans Lined with silicone baking mats or parchment paper
- 1 Electric mixer Hand or stand mixer
- Bowls, measuring cups and spoons
- 1 Cookie Scoop optional
- 1 Plastic wrap for wrapping cookie dough
Ingredients
- 1½ Cups All-purpose flour sift to remove lumps
- 1½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 Cup Unsalted butter softened
- ½ Cup Granulated sugar
- 1 Cup Brown sugar use light or dark brown sugar
- 2 Large Eggs room temperature
- 2 teaspoons Pure vanilla extract
- 3 Cups Old-fashioned rolled oats don't use quick cooking oatmeal
- ⅔ Cup M&Ms
- ⅔ Cup Peanuts Roasted and salted
- ⅔ Cup Raisins
Instructions
GORP cookie dough
- Prepare 2 baking sheet pans by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside for later.1½ Cups All-purpose flour , 1½ teaspoon Baking soda, ½ teaspoon Salt
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar together until light and creamy (2 - 3 minutes on medium speed). Scrape down sides of bowl as needed. Note - a hand mixer may also be used.1 Cup Unsalted butter, ½ Cup Granulated sugar, 1 Cup Brown sugar
- Add eggs and vanilla extract to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.2 Large Eggs, 2 teaspoons Pure vanilla extract
- Add flour mixture to mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.
- Add oatmeal to mixing bowl and stir briefly until evenly distributed.3 Cups Old-fashioned rolled oats
- Remove the bowl from the mixer and stir in the M&Ms, peanuts, and raisins until evenly distributed. The dough will be a bit stiff at this stage, so expect to use a little extra arm power to mix everything in thoroughly⅔ Cup M&Ms, ⅔ Cup Peanuts, ⅔ Cup Raisins
- Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. This helps chill the dough for easier rolling and gives the flavors time to blend together.
Baking
- Preheat oven to 350℉ (180℃)
- Scoop approximately 1½ tablespoons of cookie dough and roll into a ball.
- Place balls of cookie dough on prepared baking sheets. Gently press down on each cookie to flatten slightly. Leave at least 2" of space between each cookie to allow for spreading.
- Bake the cookies for 12–14 minutes, or until the edges are lightly browned.
- Allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Place cookies in an airtight container at room temperature for up to 4 days to keep them fresh. If you want to save them longer, wrap tightly in plastic wrap and freeze for up to 2 months.
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