Camp cookies are a longstanding tradition at our house. Most of my growing up years we went camping for several weeks each summer. Whether it was a week at a state park or a 3 week road trip packing in as many national parks as possible, we made lots of memories. No matter where we went these cookies were a part of each trip, which is exactly why we call them camp cookies. I know, brilliant, right?
Three week road trips definitely meant a triple batch, which barely fit into our trusty yellow mixing bowl. When the bowl is literally so full the dough falls out, you had better eat some. And trust me when I say this dough is seriously good. It's probably a good thing cookie dough doesn't travel well or I'd never have had room for smores. Though the days of family camping trips are long past these camp cookies are still a family favorite.
adapted from an old church cookbook recipe submitted by Miriam Fokema Rogers to "Our Favorite Recipes, United Methodist Church of Kasson"
Ingredients: (double recipe, triple recipe)
1/2 cup butter, softened (1 c, 1-1/2 c)
1/2 cup peanut butter (1 c, 1-1/2 c)
1 cup granulated sugar (2 c, 3 c)
1 cup packed brown sugar (2 c, 3 c)
2 large eggs (4, 6)
1/4 cup milk (1/2 c, 3/4 c)
1 tsp vanilla (2 tsp, 1 Tbsp)
1-3/4 cup all-purpose flour (3-1/2 c, 5-1/4 c)
1 tsp baking soda (2 tsp, 1 Tbsp)
1/2 tsp salt (1 tsp, 1-1/2 tsp)
3 cups oats (6 c, 9 c) (I used 1-1/2 cups quick oats and 1-1/2 cups rolled oats....or whatever you have on hand at midnight the night before your camping trip)
1 cup peanuts (2 c, 3 c)
1 cup raisins (2 c, 3 c)
1 cup candy coated chocolate pieces (2 c, 3 c) (please don't measure here, just dump generously or spill in some extra. We usually use both plain and peanut candy coated chocolate pieces...which doubles the spilling opportunities.)
Instructions: (if making a triple batch, use an extra large bowl)
* Preheat oven to 350 degrees F.
* In a large bowl cream together butter, peanut butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs, milk and vanilla.
* In a separate bowl combine flour, baking soda and salt; stir into wet ingredients. Mix in oats then stir in peanuts, raisins and candy coated chocolate pieces.
* Using a cookie scoop (or ice cream scoop for monster cookies), scoop dough onto ungreased baking sheets. Bake 10-12 minutes (slightly longer for larger cookies) or until edges are golden brown and centers are almost (but not quite) set. Let stand 3 minutes before transferring to wire cooling racks. When completely cool, store in airtight containers. (We always used 5-gallon ice cream pails for camping trips.)
Food for Thought: "Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul." -John Muir