Maggie's Camper Specials

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.

• Preparation Time: 15 mins
• Cooking Time: 12 mins
• Total Time: 27 mins
• Calories: 135 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• 1 cup packed brown sugar
• 1 ½ cups white sugar
• ½ cup flaked coconut
• 1 ½ cups salted peanuts
• 3 cups old-fashioned oats
• 2 teaspoons instant espresso powder
• 1 ⅓ cups milk chocolate chips

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.