Canku Ota - A Newsletter Celebrating Native America August 26, 2000 - Issue 17

Camp Cooking-Part 2
by Vicki Lockard

In the last issue, we shared dessert recipes that you could prepare at your campsite. This issue, we are sharing some cookie recipes that you can prepare at home. The hardest thing about these recipes is ---don't eat them all BEFORE the camping trip!!!!! Some notes: The best camping cookies have a chewy texture. Other kinds will get stale or become powdery in a crowded pack. Luckily, four delicious cookie "classics" have the perfect texture for a trip: they are moist, yet have nice crunchy edges. In order to allow these cookies to achieve their promised chewy-crunchy texture, pay attention to a few things. While they are baking, watch them carefully as they near their shortest suggested baking time, and take them out of the oven just as their edges have turned brown. Be sure to remove them from the cookie sheet to cooling racks immediately after they come out of the oven, so that they do not stick to the cookie sheet. For chewiest textures, put the cookes into an airtight container after only ten minutes or so of cooling, before they have a chance to really dry out. ENJOY!!!!!!!!! Peanut-Butter Cookies (Makes about 50 cookies) 1/2 C. peanut butter 1/2 tsp. vanilla 1/2 C. butter 11/2 C. all purpose flour 1/2 C. sugar 1/2 tsp. baking soda 1/2 C. brown sugar 1/2 tsp. salt 2 Tbs. molasses (optional) 1/2 C. coconut, or 1/2 C. nuts 1 egg   Preheat oven to 350 and grease cookie sheets. Cream together the butter and peanut butter. Beat in the sugars and molasses, the egg and vanilla. Mix together the flour, baking soda, and salt and add to the first mixture. Add the optional ingredients. Drop the batter by teaspoonfulls onto the greased cookie sheet. Flatten with the tines of a fork. Bake for 7-10 minutes. Remove to rack to cool. Sugar Cookies (Makes about 30 cookies) 1/2 C. butter 1 1/2 C. sifted all purpose flour 1 C. sugar 1 tsp. baking powder 1 egg or 2 yolks, beaten well 1/4 tsp. salt 1 Tbs. milk sugar 1/2 tsp. vanilla   Cream the butter. Beat in the sugar, egg, milk, and vanilla. Resift the flour together with the baking powder and salt, and add them to the first mixture. Refrigerate the dough 3-4 hours, until it is firm. Preheat the oven to 375 and grease cookie sheets. Roll the dough into small balls about 3/4 inch in diameter and place 2 inches apart on cookie sheet. Flatten the tops with the bottom of a glass that you have dipped in sugar. (Wet the glass first to get the sugar to stick.) Bake the cookies 8-10 minutes, until they are lightly browned. Watch them carefully so they don't get too brown. Transfer them to cooling racks right away, or they will stick to the cookie sheets. For a special finish, brush them with melted butter and dust with confectioners' sugar. Oatmeal Cookies (Makes about 50 cookies) 3/4 C. butter 1 C. all purpose flour 1 C. firmly packed brown sugar 3 C. quick oats  1/2 C. white sugar  1 tsp. salt  1 egg 1/2 tsp. baking soda 1/4 C. water 1/2 C. golden raisins  1 tsp. vanilla  1/2 C. shredded coconut  Preheat the oven to 350 and grease the cookie sheets. Cream together the butter and the two sugars. Beat in the egg, water, and vanilla. Combine the flour, oats, salt, and soda, and add to the batter. Add the raisins and coconut. Drop by rounded teaspoonfuls onto greased cookie sheets and bake for 12-15 minutes. With a spatula, remove the cookies immediately from the cookie sheet and cool on racks about 10 minutes. For very chewy cookies, put them into an airtight container even before they are quite cool. Chocolate-Chip Cookies (Makes about 50 cookies) 1 C. butter or margerine 2 1/4 C. all purpose flour 1/2 C. white sugar 1 tsp. baking soda 1 C. brown sugar 1 tsp. salt 1 tsp. vanilla 12-ounce package chocolate chips 2 eggs   Preheat the oven to 375. Cream the butter with the sugars, then add the vanilla. Beat in the eggs. Stir in the flour, baking soda, and salt, and add the chocolate chips. Drop the batter by teaspoonfuls onto ungreased cookie sheets, and bake for 10-12 minutes--don't let the cookies get too brown, or they will be too dry to pack well.

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