Backpack Cookies
Backpack Cookies are hearty, chewy treats packed with oats, nuts, coconut, and chocolate, perfect for on-the-go snacking or outdoor adventures. Their rich flavors and satisfying texture make them a favorite for kids and adults alike, appealing to those who love a sweet, wholesome cookie.
Ingredients
- 1 c. butter or margarine ⓘ
- 1 c. sugar ⓘ
- 1 c. firmly packed brown sugar ⓘ
- 2 eggs ⓘ
- 1 tsp. vanilla extract
- 2 c. all-purpose flour ⓘ
- 1/2 tsp. baking powder ⓘ
- 1 tsp. baking soda ⓘ
- 1/8 tsp. salt ⓘ
- 2 c. regular oats ⓘ
- 2 c. oven-toasted rice cereal ⓘ
- 1 c. candy-coated milk chocolate pieces ⓘ
- 6 oz. semi-sweet chocolate morsels
- 1/2 c. chopped unsalted roasted peanuts ⓘ
- 1/2 c. chopped pecans ⓘ
- 1/2 c. flaked coconut ⓘ
Instructions
- Cream butter in a large bowl; gradually add sugars, beating well at medium speed of an electric mixer until light and fluffy.
- Add eggs and vanilla; beat well.
- Combine flour, baking powder, baking soda, and salt.
- Add to creamed mixture, mixing well.
- Fold in oats, rice cereal, chocolate pieces, chocolate morsels, peanuts, pecans, and coconut.
- Bake at 350°F (175°C) for 10 to 12 minutes or until cookies are lightly browned.
- Transfer cookies to wire racks and let cool completely.
Tips & Substitutions
For a chewier texture, consider using old-fashioned oats instead of quick oats. You can substitute the peanuts and pecans with other nuts or seeds if you prefer. If you want to reduce sugar, you can cut back slightly on the brown sugar without affecting the overall result. These cookies also freeze well; just make sure to separate layers with parchment paper.
Serving Suggestions
These backpack cookies are perfect for a quick snack or a delicious dessert after a meal. They pair beautifully with a glass of milk or a hot cup of coffee. For a fun treat, try serving them alongside a slice of Grandma's Applesauce Cake. They're also great for packing in lunchboxes or taking on outdoor adventures.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a sealed bag for up to three months. To reheat, place them in a preheated oven at 300°F (150°C) for about 5-7 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Backpack Cookies contains roughly 2352 calories, with 20g protein, 321g carbohydrates, and 99g fat. It is an excellent source of iron (57% of the Daily Value), dietary fiber (52% of the Daily Value), and protein (41% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter in this recipe?
Yes, you can use margarine as a substitute for butter in this recipe. Just ensure that it is a stick variety for the best results, as it has a similar consistency to butter when creaming with sugars.
What can I substitute for the chocolate pieces?
If you prefer a different flavor or want to reduce sugar, you can replace the candy-coated chocolate pieces with dried fruits like raisins or cranberries. This will give your cookies a slightly different taste and texture while still being delicious.
Can I make these cookies gluten-free?
Yes, to make these cookies gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all other ingredients, especially oats and rice cereal, are certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).