Maggie's Camper Specials

Maggie's Camper Specials

19
MAGGIE MCGUIRE 5

"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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Ingredients

27 m servings 135 cals
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Original recipe yields 60 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 22 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

I followed the recipe almost exactly except I toasted the coconut. I chilled the dough as other reviewers complained of a thin cookie. They baked up fat and chewy--delicious texture. The tast...

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 t...

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 cof...

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, ...

Delicious! I substituted pistachios for the peanuts, and I have to say, the salted flavor actually combines very well with the chocolate and the coconut. I halved the recipe and made the cooki...

Uh-oh, I thought. A dry and crumbly dough will produce a dry and crumbly cookie. I even had some difficulty keeping the the little dough balls in mounds on the cookie sheet. But when they c...

A great cookie!!!! I made them for the holidays, and they were a hit. Yes, they are excellent days after baked.

These were really good. I had requests to make oatmeal cookies and chocolate chip cookies, so this recipe was able to satisfy everyone. I halved the recipe and omitted the coconut as I'm not a b...

These were fantabulous! Makes enough to put a few in the freezer to enjoy later.

I followed the recipe almost exactly except I toasted the coconut. I chilled the dough as other reviewers complained of a thin cookie. They baked up fat and chewy--delicious texture. The tast...