Maggie's Camper Specials
Description
A unique blend of salted peanuts, chocolate chips, espresso and coconut result in a crispy, crunchy cookie. Great for traveling or camping because the cookie maintains its crispness for several days.
Ingredients
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1 cup butter
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1 1/2 cups white sugar
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1 cup packed brown sugar
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2 eggs
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1 teaspoon vanilla extract
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2 teaspoons instant espresso powder
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1 3/4 cups all-purpose flour
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1 teaspoon baking soda
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3 cups old-fashioned oats
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1 1/2 cups salted peanuts
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1 1/3 cups milk chocolate chips
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1/2 cup flaked coconut
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso powder. Combine the flour and baking soda; blend into the sugar mixture until just moist. Stir in the oats, peanuts, chocolate chips and coconut until evenly mixed. Drop by heaping teaspoonfuls onto ungreased cookie sheets.
3
Bake for 12 minutes in the preheated oven, or until the edges are golden. Cool for 5 minutes on the baking sheets before removing to wire racks to cool completely.