Maggie's Camper Specials

Maggie's Camper Specials

19 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
MAGGIE MCGUIRE
Recipe by  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 is crispness for several days.”

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Ingredients

Adjust Servings

Original recipe yields 5 dozen cookies

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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 (19)

Rate This Recipe
DTSCEP
43

DTSCEP

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
14

HOLLOWAM

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

CRAZY4SUSHI

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.

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Nutrition

Amount Per Serving (60 total)

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

Based on a 2,000 calorie diet

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