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Hummingbird Wholesale

Oregon Trail Cookies

2/3 cup butter or ghee*
2/3 cup brown sugar
2 large eggs
1 1/2 cups Streaker Barley Flakes*
1 1/2 cups pastry flour
1 tsp baking soda
1 tsp salt*
1/2 dried cranberries*
1/2 cup Awakened Pumpkin Seeds
1/2 cup roasted hazelnuts, chopped*
1/2 cup White Chocolate Chunks*
 
*Hummingbird Product
• Preheat oven to 375º F
• Using an electric mixer, beat butter or ghee and sugar together in a medium mixing bowl until light and fluffy
• Add eggs and mix well
• Combine streaker barley flakes, flour, baking soda, and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well
• Stir in dried cranberries, roasted hazelnuts, pumpkin seeds, and white chocolate chips.
• Drop rounded teaspoonfuls onto ungreased cooke sheets. 
• Bake for 10-12 minutes or until golden brown
•Allow cookies to cool on a wire rack
• Enjoy!