Traeger Toll House Cookies

Traeger Toll House Cookies with a twist using Oregon Orchard Dry Roasted Diced hazelnuts and Kentucky Honey Bourbon. An easy and great tasting recipe to amp up your holiday cookie table. Watch the DIY video here. [ux_video url="https://vimeo.com/378417965"]

Ingredients (Double Batch):

• 4 1/2 cups unbleached King Arthur bread flour
• 1 1/2 cups granulated sugar
• 2 Tsp Himalayan pink salt
• 1 1/2 cups (pressed) brown sugar
• 2 Tsp baking soda
• 2 bags (24oz) Nestle Toll House semi-sweet morsels
• 2 bags (16oz) Heath Toffee Bits
• 1 cup diced Oregon Orchard dry roasted hazelnuts
• 4 Large eggs
• 2 Tsp vanilla extract
• 2 cups (4 sticks) softened unsalted butter
• 4 Tbsp Jim Beam Honey Bourbon Whiskey

Equipment Used

• Traeger Pro 575 Pellet Grill with WiFire
• Camp Chef cast iron pizza pan
• Azoker Heat Resistant non-slip silicone (food grade) grill gloves (Amazon $15.95)
• Large stainless mixing bowl
• Traeger Apple Wood pellets

Traeger Prep

1. Gather all ingredients
2. Pre-heat Traeger grill to 375 degrees with cast iron pan on grill grates.
3. Mix dry ingredients together (minus the morsels, toffee and nuts).
4. Add in wet ingredients mixing after eggs are added, then again after butter is added.
5. Mix in semi-sweet morsels. Mix again after each bag is added if mixing by hand.

Mix in toffee bits. Mix again after each bag is added if mixing by hand.

Mix in hazelnuts.

Ball dough into roughly tablespoon-sized pieces and place on preheated cast iron pan. Leave enough room for the dough to expand approximately 3 inches each in diameter (number of cookies per batch will depend upon the size of your cast iron pan).

Set timer for 12 minutes

Adjust timing for each successive batch depending upon results of your first batch (a minute more or less may be needed for your desired consistency).

Repeat steps 8 and 9 until batches are complete.

Share and enjoy!

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