Ruby'S Camp Cookies
Ruby'S Camp Cookies are hearty, chewy oatmeal cookies packed with coconut, raisins, chocolate chips, and nuts, perfect for outdoor adventures or satisfying sweet cravings.
Ingredients
Instructions
- Cream and soften the butter, shortening, and sugar.
- Add eggs and vanilla.
- Sift together the flour, soda, and salt.
- Add the oatmeal and all other ingredients.
- Drop by teaspoonfuls on a greased cookie sheet.
- Bake at 350°F until brown.
Tips & Substitutions
For a chewier texture, try using rolled oats instead of instant oats. You can substitute half the butter with applesauce for a healthier option. If you want to reduce sugar, use half the brown sugar and add an extra cup of oats. Feel free to mix in other ingredients like dried cranberries or chopped dark chocolate for a twist. Don't skip sifting the flour; it helps incorporate air for a lighter cookie.
Serving Suggestions
These cookies are perfect for a campfire gathering or a picnic, pairing beautifully with a tall glass of cold milk. For a delightful dessert spread, consider serving them alongside Lemon Apricot Cake or Peanut Butter Chewy Bars. They can also be enjoyed as an on-the-go snack during hikes or road trips.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag, where they can last up to three months. To reheat, place them in a 350°F oven for about 5 minutes until warm, restoring their fresh-baked texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ruby'S Camp Cookies contains roughly 5172 calories, with 32g protein, 621g carbohydrates, and 285g fat. It is an excellent source of dietary fiber (103% of the Daily Value), iron (86% of the Daily Value), and protein (65% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 2263mg per serving (98% 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 gluten-free flour instead of regular flour?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure to check that the blend contains xanthan gum or add it separately to help bind the ingredients. This will allow you to enjoy these cookies while accommodating gluten-free dietary needs.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it thickens. This will help bind the ingredients just like eggs do.
How can I make these cookies less sweet?
To reduce the sweetness, consider cutting down on both the white and brown sugar by 25%. You can also add a pinch of salt to enhance the flavor without relying on sugar. Alternatively, you might try using dark chocolate chips instead of regular chocolate chips for a less sweet, richer taste.
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).