52 Weeks of Cookies (Week 5): Camping Cookies


Way back in July (I know, these are old posts), we went on a backpacking trip up to Mount Isolation in the White Mountains. It was a challenging hike and not the greatest of campsites, but we persevered, helped in part by these delicious cookies that I made and packed just for the trip. I'm a pretty picky eater, and when our cooked food plans fell flat, I pretty much lived on these cookies all weekend. Maybe it was because I was so ravenous, but I think these are my favorite cookies yet! They are super crunchy from the Rice Krispies, slightly chewy from the oats and coconut, rich from the nuts, and satisfying from the chocolate and buttery cookie base. The only thing they're lacking in is the looks department, but I find them kinda endearing. We took to referring to them as Hagrid's rock cakes during our trip. I think I'm going to make them for every backpacking trip from now on!

Camping Cookies

(Barely adapted from 3191 Miles Apart)

  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup unbleached white flour
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 2 cups rolled oats
  • 1 cup unsweetened shredded coconut
  • 1 cup crisp rice cereal (like Rice Krispies)
  • 1 cup semisweet chocolate chips
  • 3/4 cup to 1 cup chopped toasted pecans

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Cream butter and sugar until fluffy. Add vanilla and egg and mix until combined. 
  3. Sift together flour, salt, cinnamon, and baking soda. Stir in oats, coconut, rice cereal, chocolate, and pecans (make sure pecans have cooled). 
  4. Stir together dry ingredients and wet ingredients until well-combined. The dough will be dry and crumbly. 
  5. Drop by rounded tablespoons onto the prepared baking sheet. Bake for 12-14 minutes, or until lightly browned on top. 

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