I am still adjusting to leaving Oregon. After more than a decade in Portland, moving to the Bay Area two months ago has been a mixture of excitement and quiet homesickness. California is wonderful—sunny days, dramatic coastline, and warm weather—but this time of year I find myself missing the rhythm of an Oregon autumn: slowing down, enjoying cozy weekends, crockpot dinners, and an urge to bake constantly. Here, it has only rained a few times in the last two months, the leaves barely change, and last Sunday we soaked up sunshine on a beach near Santa Cruz. It’s not that I’m complaining—just that it feels strangely unfamiliar.
Oregonians tend to treasure good weather like a rare commodity. When the sun appears it’s an invitation to get outside, pack the weekend full of short escapes, and savor every hour of daylight. Dayn and I still carry that Oregon mentality with us; we cram hikes and day trips into every spare moment as if stockpiling memories and sunshine for the months ahead.
At the same time, I’m learning that Californians don’t retreat inside for nine months. There will be plenty of time—throughout the year—to enjoy the outdoors and the light. While I still feel pangs of homesickness, I’m beginning to embrace California’s pace and beauty. As a way to cope, I created a cookie that captures favorite Oregon flavors: I call them Oregon Trail Cookies.
The base of these cookies is thick rolled oats, which give them a chewy, substantial texture. I’m a fan of Extra Thick Rolled Oats and often make oatmeal the foundation of my cookie recipes because it adds depth and chew. I also incorporated filberts—Oregon’s famous hazelnuts—along with tart cherries, espresso powder, and chunks of dark chocolate. And because we are coffee-obsessed in Portland, a touch of espresso grounds felt essential. The result is a sturdy, slightly nutty cookie with notes of cherry and coffee and pockets of dark chocolate.
Out of what felt like a mild case of Oregon withdrawal came a delicious consolation prize: the Oregon Trail Cookie. If Oregon were a cookie, this is how it would taste—sustaining, a little nutty, and decidedly robust.
Oregon Trail Cookies
Description: Hazelnuts, thick rolled oats, espresso, tart cherries, and dark chocolate produce chunky, chewy cookies with a rich, nutty flavor. If Oregon were a cookie, this would be its taste: sustaining, robust, and a little nutty.
- Author: Baking The Goods
- Total Time: 1 hour 10 minutes
- Yield: About 36 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 ¾ cups extra thick rolled oats
- 1 ½ cups 60% dark chocolate, chips or chunks
- 1 cup filberts (hazelnuts), toasted
- 1 cup dried tart cherries
- 1 ½ tablespoons espresso powder
Instructions
- Preheat the oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet and toast for 8–10 minutes, until they darken slightly and release a nutty aroma. Allow to cool.
- Optional: Remove hazelnut skins by rubbing handfuls of nuts between your palms or in a clean towel. Some skin left on is fine and adds character.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and espresso powder.
- In a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed for 3–5 minutes, until light and fluffy. Scrape down the bowl as needed.
- While the butter and sugar are creaming, roughly chop the toasted hazelnuts and the chocolate into bite-sized pieces.
- With the mixer on low, add eggs one at a time, then add the vanilla, scraping the bowl once to combine fully.
- Gradually add the dry ingredients in two or three additions, mixing on low and scraping the sides and bottom of the bowl after each addition.
- Combine the oats, chopped chocolate, cherries, and hazelnuts in a separate bowl, then add them to the dough and mix on low until evenly distributed.
- Using a cookie scoop, portion dough into ping-pong-sized balls. Place on lined baking sheets and gently flatten to about ½ inch thick.
- Bake 10–12 minutes, rotating pans halfway through. The edges should brown slightly while the centers remain a bit soft. Let cookies cool on the baking sheet; they will firm up as they cool and should be crisp on the edges with a chewy center.
- Serve warm with coffee for a true Pacific Northwest pairing.
Notes
This recipe is adapted from an oatmeal chocolate chip cookie in the Grand Central Baking book, which I use as a personal reference for texture and technique.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
