Steps

• 1

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• 2

  Line a sturdy rimmed baking sheet with parchment paper.

• 3

  Spread the oats in an even layer on the baking sheet.

• 4

  Place the baking sheet on the grill grate and smoke the oats for 15 minutes, stirring once.

  180 ˚F / 82 ˚C

  00:15

• 5

  Remove from the grill. Increase the temperature of the Traeger to 375℉ and let it preheat.

  375 ˚F / 191 ˚C

• 6

  In the meantime, make the cookie dough: Let the smoked oats cool completely. Lift the sides of the parchment paper up and tip the oats into a mixing bowl. (Return the parchment paper to the baking sheet; you'll reuse it for the cookies.) Add the flour, baking powder, baking soda, and salt and stir to combine. Set aside.

• 7

  In another bowl - such as the bowl of a stand mixer - combine the butter, peanut butter, and sugar.

• 8

  Mix on medium-high speed (you can use a hand-held mixer or a wooden spoon and elbow grease) until the mixture is light and fluffy.

• 9

  Beat in the egg and vanilla.

• 10

  Gradually add the oatmeal-flour mixture using low speed. Stir in the chocolate chunks by hand.

• 11

  Drop the dough by heaping tablespoons onto the prepared baking sheet and flatten slightly with the back of a tablespoon.

• 12

  Bake for about 12 minutes, or until the cookies have spread and are lightly browned.

  375 ˚F / 191 ˚C

  00:12

• 13

  Remove the baking sheet from the grill. Let the cookies firm up for a minute or two, then transfer to a wire cooling rack to cool.

• 14

  Repeat with the remainder of the dough. Store in an airtight container. Serve and enjoy!