GORP Cookies

The picnic-perfect snack that’s also a great travel companion

Aug 02, 2024

Welp, I’m back from a beautiful two-week trip to France, and wouldn’t you know it, now I have Covid. It’s never fun, but this is our new normal, right? During the trip, I was exposed to many more people than usual, and the timing suggests I was exposed on our travel day home. I’m just glad that this time it’s not upsetting too many plans.

I was unable to send my newsletter last week when I realized there was no WiFi in our hotel in Brittany. It was part of the vibe there, and it was a welcome break. So thanks for letting me off the hook!

The place where we stayed is called the Ferme Du Vent (Farm of the Winds). I highly recommend checking out this property if you are traveling to Brittany. It was really special. We had the smallest, least expensive kled (room), but all in all, the prices here are quite affordable. It was a great experience. More on this and the rest of our trip later if you're interested. Let me know in the comments!

In the meantime, with picnic season in full swing, today I’m sharing my recipe for GORP cookies.

These are basically oatmeal cookies loaded up with classic GORP ingredients, which, depending on who you ask, stands for “good ol’ raisins and peanuts.” Or is it “granola, oats, raisins, and peanuts”? But really, GORP is essentially the same as trail mix. It’s easy to bring along on a hike or a camping trip, and it provides a boost of energy from the high-protein, high-fat ingredients.

I first encountered GORP at the tender age of 20, when I decided to spend the summer in Colorado. Lacking the funds for an airline ticket, I traveled by Greyhound bus. Yup, all the way from Philadelphia to Denver. (I don't recall how I got from Denver to Aspen, my final destination.) All those hours on a bus made for quite an experience, and while it isn't one I’d want to repeat, I’m glad I did it.

I quickly met another girl across the aisle who was going the whole distance with me. She shared her giant bag of GORP, which we proceeded to nibble as we crossed most of the country. I don’t think I brought any snacks at all with me, but she was a Girl Scout type, so she came prepared.

As the bus rolled along, we came up with a strategy to optimize our seating arrangements. Whenever we stopped to pick up new passengers, we each sat in a row by ourselves, and pretended to be sleeping. If someone wanted to sit next to either one of us, we quickly jumped into the same row so we could sit together instead of with a stranger. We didn't keep in touch, and I don't even remember her name, but I’ll never forget her and her bag of GORP!

In fact, I still think of her when I bake these cookies, which are a perfectly portable snack to sustain you on a summer road trip. While any cookie is delicious right out of the oven, I think these get a bit better as they sit and absorb some of the moisture from the fruit. They are chewy, crispy, and chunky all at once. Their keeping qualities make them a good fit for your next picnic or cookout, too.

I like the colors of Unreal chocolate gems, which are widely available.

Like GORP or trail mix, you can easily swap out one ingredient for another, so this is a very flexible and versatile recipe. Just stick to the rough amounts of each mix-in, and all will be great. You could skip the M&M's (though I used Unreal brand’s chocolate gems because I like the colors) or use more chocolate (a must!). Feel free to change up the dried fruit. Consider using some chopped dried apricots instead of the raisins or dried cherries. While you could use pecans or almonds, I highly recommend using the peanuts, which give the cookies a “more-ish” quality.

Either way, they come together quickly, so you can get on with your next summer adventure.

Gorp Cookies

Makes 36 cookies

These cookies can be baked as soon as they’re mixed; no need to chill the dough. But you can chill it to bake later, or even store pre-scooped portions in the freezer for when cravings strike.

2 cups/256 g all-purpose flour
2 1/2 cups/250 g rolled oats
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup/226 g unsalted butter, softened
1 cup/220 g light brown sugar, packed
1/2 cup/100 g granulated sugar
2 large eggs
2 teaspoons vanilla
4 ounces/115 g semi or bittersweet chocolate chips or chunks
4 ounces/115 g M&M's, or another similar candy (I used the Unreal brand’s milk chocolate gems)
1 cup/145 g classic salted peanuts
1/2 cup/70 g raisins
1/2 cup/70 g dried cherries or cranberries

Heat oven to 350℉. In a medium bowl, stir together flour, oats, salt, baking soda, and cinnamon.
In a stand mixer or using a hand mixer, cream together butter and sugars. Beat in eggs one at a time, then add the vanilla. Add flour mixture and mix on low speed until just combined. Add chocolate, nuts, and dried fruits; mix on low speed until combined.
Line two baking sheets with parchment paper. Use a cookie scoop to form golf-ball-size balls (35 g each) of dough, and place onto the prepared baking sheet, 1 1/2 inches apart. Bake for 15 to 17 minutes, switching positions from top to bottom and front to back halfway through the baking time. Transfer cookies to a rack to cool. Cookie dough can be wrapped and refrigerated or frozen and baked later.