Recipe: Bumpy Crunchy Cookies

Every summer when our children were young we would go camping up along the north shore of Lake Superior. Our favorite camping spot was in Gooseberry Falls State Park. That park has it all including several waterfalls, wonderful hiking trails, gorgeous granite cliffs to climb on and watch the huge lake waves crash up against, berry picking both red raspberries and blueberries and lots of wild life including bears.

One of the greatest parts of camping is cooking outside and eating goodies brought from home. One of the best steaks I have ever had was on a camping trip it was a porterhouse steak I stuck on a hot dog stick and roasted over the hot coals of a camp fire.

Homemade cookies were one of my children’s favorite treats on our camping trips. They especially liked “Bumpy, Crunchy Cookies.” These oatmeal, raisin and chocolate chip cookies pack well, freeze well and stay crunchy. Great for a snack along that hiking trail.

Bumpy Crunchy Cookies

1 cup granulated sugar
1 cup packed brown sugar
1 cup margarine softened
1 cup vegetable oil
2 eggs
1 teaspoon vanilla
3 ½ cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1 cup rolled oats
1 cup Rice Krispies
1 cup raisins
1-1/2 cups chocolate chips (one bag)

In a large mixing bowl blend together sugars, margarine, oil, eggs and vanilla. In separate bowl, stir dry ingredients together and add to first mixture. Mix until combined. Add oats, Rice Krispies, raisins and chocolate chips.

Chill dough.

Heat oven to 350 degrees. Roll dough into walnut-sized balls and roll in granulated sugar. Place 3 inches apart on an ungreased cookie sheet. Press down with a fork until about ¼ inch thick. Bake 10 to 12 minutes until very lightly browned.

Makes 7 dozen.