Crunchy Peanut Butter Chocolate Chip Take-Along Trail Cookies
Comments: To take along on a camping trip.
Servings: 42 cookies
IngredientsPreparation
  • 1 3/4 cups [245 g] flour
  • 1 teaspoon [5 mL] baking soda
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 cup [115 g] butter or margarine
  • 1/2 cup [125 mL] crunchie peanut butter
  • 1 cup [200 g] sugar
  • 1 cup [250 mL] packed brown sugar
  • 2 eggs
  • 1/4 cup [60 mL] milk
  • 1 teaspoon [5 mL] vanilla
  • 2 1/2 cups [625 mL] rolled oats
  • 1/2 cup [125 mL] chocolate chips
  • 1/2 cup [125 mL] raisins
  • Preheat oven to 180C [350F].
  • Mix together flour, baking soda and salt; set aside.
  • Into the large bowl of an electric beater, beat together butter or margarine, crunchie peanut butter, sugar and brown sugar until creamy.
  • Beat in eggs, milk and vanilla.
  • Mix in reserved mixed dry ingredients.
  • Mix in rolled oats, chocolate chips and raisins.
  • Drop dough, 1 tablespoonful [15 mL] at a time 3-inch [7.5-cm] apart, onto an ungreased cookie sheets.
  • Bake into preheated oven for 15 minutes.
  • Transfer onto wire racks; leave to cool completely.