Camping Cookies

1 c

[8 oz]

 unsalted butter, softened
1 c [71/2 oz] brown sugar
6 tbs [21/2 oz] granulated sugar
2 lg eggs
11/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 c [41/4 oz] all-purpose flour
21/4 c [7 oz] rolled oats
11/2 c [3 oz] shredded dried coconut
8 oz bittersweet chocolate chips or chunks
3 oz unblanched whole almonds, toasted and chopped
2 c

[1 lb]

 unsalted butter, softened
2 c [15 oz] brown sugar
3/4 c [5 oz] granulated sugar
4 lg eggs
1 tbs vanilla
1 tsp baking soda
1 tsp salt
2 c [81/2 oz] all-purpose flour
41/2 c [14 oz] rolled oats
3 c [6 oz] shredded dried coconut
1 lb bittersweet chocolate chips or chunks
6 oz unblanched whole almonds, toasted and chopped

Desserts

directions

Camping Cookies

Put racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly butter two large baking sheets, or line them with parchment

Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy. Beat in eggs. Beat in vanilla, baking soda, and salt. Beat in flour at low speed. Stir in oats, coconut, chocolate, and almonds.

Place three-tablespoon mounds of dough about three inches apart on baking sheets, about 8 cookies per sheet, then gently pat down each mound to about a half-inch thick. Bake cookies in batches, switching position of sheets halfway through baking, until golden, 15–18 minutes. Cool cookies on sheets for one minute, then transfer to racks to cool completely.