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Maggie's Camper Specials

Maggie's Camper Specials

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MAGGIE MCGUIRE

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.

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Original recipe yields 60 servings

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Nutrition

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  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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.
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Reviews

DTSCEP
43
9/4/2006

I made this recipe over the weekend and baked one batch; I was disappointed that they did seem to spread out quite a bit. I was expecting a much chunkier, thicker cookie. I stuck the rest of the cookie dough in the fridge cause I got busy with the kids and took it out to use the rest today. What a huge difference some fridge time made! This time the cookies came out thick, crunchy and delicious. Will definitely use this recipe again, but plan on refrigerating the dough before baking.

HOLLOWAM
15
9/13/2003

Now this is an chocolate chip oatmeal cookie! Crispy and chewy - just a lovely texture. I used pecans instead of peanuts. You can leave out the espresso without compromising the cookie, if coffee flavor isn't your thing

CRAZY4SUSHI
12
8/1/2006

This is a really crispy oatmeal cookie with a good taste, but don't expect to much with the coffee flavor. When I tasted the dough raw, the espresso really came through. But once it was cooked, I did not taste it. If I made this again I would probably increase the espresso so that I could taste it more. I made them bigger with my ice cream scooper and cooked for 15 minutes.