We are going camping next week. Not the “canoe and only what you can carry” type, but the full-on “glamping” version – complete with fridge, freezer, A/C and running water. My husband says it’s not real camping. I say it’s really the best camping for me and my sanity.
What kind of treat to you take camping, you ask? Well, one that doesn’t require refrigeration, can hold up to some jostling around and that still tastes good even after a few days of being stuck in a plastic bag or box.
Cookies generally fit the bill, especially ones that have nuts and raisins to add variety – a “glamping” version of your typical chocolate chip cookie, if you will.
This recipe is another I found when I was in high school. It was from a recipe book that my aunt had discovered. The recipes were quite varied, but of course, I only cared about the ones for dessert. I have enjoyed this non-conventional take on chocolate chip cookies through the years and have broadened friends’ palates with the ginger and cinnamon surprise when they bite into one.
In the past few years I have only made these with chocolate chips since my kids and husband claim that they hate raisins. But today I made them with raisins and nuts and realized how much more they add to the overall amazingness of these cookies. So, unless someone has an allergy, I really do recommend that you put all the extras in the recipe and try them “fully loaded”.
Another part of these cookies that I love is that they are “drop” cookies. That means that you use a couple of spoons (or a fork & spoon, if you prefer) and “drop” them onto the cookie sheet to bake. No need to roll the dough into balls, or roll it flat and cut out the dough with cookie cutters, just scoop and drop.
Lastly, this recipe doubles well. I find it is a work out for my mixer, when all the ingredients get added, but it is able to manage all the dough – I just have to watch out for any trying to escape out the top of the bowl as the paddle spins around!
Oh, one more thing…you can freeze them! I love making a double batch because we can enjoy some now and keep some for later. The freezer keeps them as fresh as the day you made them. And, it’s always nice to have some snacks around the house that can be thrown into a last-minute lunch or brought out if unexpected company arrives for coffee.
So, without further ado, here is the recipe:
- 1 cup butter
- 1 ½ cups brown sugar (packed)
- 1 egg
- 2 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp salt (optional)
- 1 cup chocolate chips
- 1 cup nuts (optional) - I used pecans
- 1 cup raisins (optional)
- Cream butter and brown sugar, then add egg and vanilla. Mix well.
- In a separate bowl, combine flour, baking soda, ginger, salt & cinnamon.
- Carefully add dry ingredients into butter mixture, and mix until well blended.
- Stir in chocolate chips and nuts and/or raisins.
- Using 2 tablespoons, scoop and drop batter onto cookie sheet approximately 3" apart.
- Bake at 375° for 12-15 minutes or until brown around the edges.
- Remove from oven and let cookies cool on pan for 5 minutes before removing onto cooling rack.
- A single recipe makes 2-3 dozen, depending on the size of dough drops. You can double recipe for 5-6 dozen cookies.
- These freeze well if you want to keep them fresh for later.
- Store in an air-tight container.