Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Oatmeal-Craisin-Chocolate Chip Cookies

1 cup butter; room temperature 1 tsp. salt
1 cup brown sugar; packed 3 cups old fashioned oats
1/2 cup granulated sugar 1 cup shredded coconut
2 extra large eggs 1 cup craisins
1 tsp. vanilla 1/2 cup chocolate chips
1 1/2 cups all purpose flour 1/2 cup chopped pecans
1 1/4 tsp. baking soda 1/2 cup chopped walnuts

In a large mixing bowl cream together butter, sugars, eggs, and vanilla. Stir in flour, soda, salt, and oats; mixing well. Stir in remaining ingredients.

Lightly oil a 14" Dutch oven. Using a tablespoon, drop cookie dough in small balls about 2" apart in Dutch oven. Cover and bake using 12 briquettes bottom and 16 briquettes top for 12-14 minutes or until tops of cookies just start turning brown. Remove cookies from oven using a plastic pancake turner and let cool. Repeat process until all cookie dough is used.


Yield: About 4 dozen cookies

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