Camper Biscuits

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    Camper Biscuits

    Camper Biscuits

    (24)
    27min


    23 people made this

    These are wonderful nutty biscuits. They are great for traveling or camping because the biscuit maintains its crispness for several days.

    Ingredients
    Serves: 60 

    • 250g butter
    • 1 1/2 cups (330g) white sugar
    • 1 cup (185g) packed brown sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 2 teaspoons instant coffee
    • 1 3/4 cups (220g) plain flour
    • 1 teaspoon bicarb soda
    • 3 cups (470g) oats
    • 1 1/2 cups (220g) salted peanuts
    • 1 1/3 cups milk chocolate chips
    • 1/2 cup (20g) shredded coconut

    Directions
    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat the oven to 180 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 bicarb soda; blend into the sugar mixture until just moist.
    3. Stir in the oats, peanuts, chocolate chips and coconut until evenly mixed. Drop by heaping teaspoonfuls onto ungreased baking trays.
    4. Bake for 12 minutes in the preheated oven, or until the edges are golden. Cool for 5 minutes on the baking trays before removing to wire racks to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (24)

    Reviews in English (24)

    by
    46

    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 the cookie dough in the fridge cause I got busy with the kids and took it out to use the rest today. What a huge difference some fridge time made! This time the cookies came out thick, crunchy and delicious. Will definitely use this recipe again, but plan on refrigerating the dough before baking.  -  04 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    15

    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 coffee flavor isn't your thing  -  22 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    12

    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, I did not taste it. If I made this again I would probably increase the espresso so that I could taste it more. I made them bigger with my ice cream scooper and cooked for 15 minutes.  -  01 Aug 2006  (Review from Allrecipes USA and Canada)

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