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Ingredients
| salted butter: 1 cup |
| granulated sugar: 1 1/2 cups |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| instant espresso powder: 2 tsp |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking soda: 1 tsp |
| rolled oats: 3 cups |
| dry-roasted salted peanuts: 1 1/2 cups |
| milk chocolate chips: 1 1/3 cups |
| flaked coconut meat: 1/2 cup |
Maggie's Camper Specials
Credit: AllRecipes
User rating:
"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 is crispness for several days."
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Prep Time
15 min -
Cook Time
12 min -
Servings
60 serving(s)
Tags
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.