Grandpa John’s Camp Cookie Recipe

This is one of those recipes from childhood I will never forget! As I’m getting older, I am realizing the importance of writing these things down and putting them on the Internet, much like changing all your home VCR tapes to DVD format. In fact, when I called Grandpa John for this recipe, the entire thing wasn’t even written out! I had to guess and play around with how much flour to add and how long to bake them. He even had me searching the entire grocery store to find Oleo, only to find out that Margarine used to be called “oleomargarine” and they were the same thing. I am convinced they are called camp cookies because an entire cookie could fill you up like a meal. I imagine this treat being made at deer camp, or for long days out in the woods cutting firewood or harvesting maple syrup. The cookies are unlike anything you have ever tasted before: dense, sweet, fluffy, huge and satisfying. Now one of my favorite recipes is updated and ready to be enjoyed by future generations, in our home and yours, too!

Ingredients:

1 cup Milk

3 Eggs

1 teaspoon Vanilla Extract

1 cup Brown Sugar

1 cup White Sugar

1 cup Margarine or “Oleo” (room temperature)

3 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Salt

5 1/2-6 cups All-Purpose Flour

2 Tablespoons “chunky” Cane Sugar

Directions:

Preheat oven to 350 Degrees. Prepare two cookie sheets by lining with parchment paper.
Start by mixing Milk, Eggs, and Vanilla Extract in a small bowl. Set aside.
In another bowl, beat together Brown Sugar, White Sugar, and Margarine (Oleo). Add in Baking Powder, Baking Soda, and Salt and mix until combined.
Pour Liquid Mixture in with Dry Mixture and Mix. Add Flour in one cup at a time. The mixture got so dense that one of our beaters came out of the handheld blender. You want the batter to be thick enough to roll in your hand.
Flour your hands well and roll dough into balls. Place on cookie sheet and flatten out. I fit 3-4 cookies per sheet. Sprinkle Cane Sugar on each cookie and press into top.
Bake for 14 Minutes, then cool 3 minutes before removing from cookie sheet.