Dutch Oven Trail Mix Oatmeal Cookie Bars

If you want an easy dutch oven camping dessert, look no further than these cookie bars. You can prepare the dough ahead of time. At camp this dessert is quick to whip up and will impress any dessert lover! Let’s get started!

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If I had to choose my favorite cookie of all time, this would be in the running. Imagine trail mix meets oatmeal chocolate chip cookies… it’s a GOOD combo :)

Cookie-bars are one of my favorite dutch oven desserts while camping. It’s so easy to make at camp thanks to a little prep at home, and it’s perfect for a large group.

But if you’re not camping with a big group, you can still make these cookies. They taste great as leftovers. I’m a little ashamed to admit that my husband and I have polished off an entire batch in just a couple of days…

The Main Camp Cooking Gear You’ll Need:

• 10-inch dutch oven – This recipe is for a 10-inch diameter dutch oven. This is my most-used dutch oven size and it’s perfect for this camping dessert.
• Parchment Paper – I like to line the dutch oven with parchment paper to make cleanup really easy.
• Chimney Starter – This is the only way I light briquettes. I have a compact chimney starter. It’s great for small batches of briquettes.
• Briquettes – I like to use the Kingsford Original briquettes in my recipes. I’ve tried other brands, and they don’t heat as well.
• Long Metal Tongs – Used to move the briquettes around.
• Lid lifter – For lifting the hot dutch oven lid.
• Heat-resistant gloves – to protect your hands!

Can I make the cookie dough ahead of time?

Yes! That’s how I wrote the recipe. Although making the dough at camp is technically possible, I never do it. I like to make it ahead of time at home and store it in the cooler at camp.

When I want to make dessert at camp, it couldn’t be any easier. Plus, there are no dirty dishes!

Wrap your homemade cookie dough well in plastic wrap, and it should last in the fridge or cooler for 2-3 days. I prefer to bake it within 2 days of making the dough.

Can I bake this dough as regular cookies at home?

Yes, you can! At home, I roll the dough into balls and chill them on the cookie sheet for 1-2 hours.

Bake them at 350°F for about 12-15 minutes. Let the cookies cool for a few minutes before transferring them to a cooling rack to cool completely. This yields about 14-16 cookies.

More Dutch Oven Cookie Bar Recipes:

• Classic Chocolate Chip Cookie Bars
• Chocolate Peppermint Cookie Bars
• Mint Chocolate Cookie Bars

Trail Mix Oatmeal Cookie Bars

If you want an easy dutch oven camping dessert, look no further than these cookie bars. If I had to choose my favorite cookie of all time, this might be it. Imagine, trail mix meets oatmeal chocolate chip cookies… it's a GOOD combo :)

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Servings: 16 bars

Prep Time: 20 minutes mins

Cook Time: 22 minutes mins

Total Time: 42 minutes mins

Equipment

• 10-inch Dutch Oven
• Charcoal Chimney Starter
• Kingsford Charcoal Briquettes

Ingredients

 

• 3/4 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/3 cup unsweetened shredded coconut
• 3/4 cup milk chocolate chips and/or M&M’s (I use a mix of Unreal Candies + chocolate chips)
• 1/2 cup mixed nuts (walnuts and pecans are my favorites)
• 1/2 cup raisins

Instructions

 

At Home – Make the Cookie Dough

• First, brown the butter – Place the butter in a small pot over medium heat. Whisk the butter as it melts and starts to crackle. Heat and stir until the butter stops foaming. It should smell nutty, and you’ll see golden bits at the bottom of the pan. Immediately transfer the butter with the golden bits to a large bowl. Don’t walk away during this process; it can burn quickly!
• Add the sugars to the hot butter and mix well. Let the butter-sugar mixture cool for about 10 minutes.
• Whisk in the egg and vanilla extract.
• In a separate bowl, mix the flour, oats, baking powder, salt, and coconut. Mix the dry ingredients into the wet.
• Fold in chocolate chips, nuts, and raisins at the end. Roll the dough tightly in plastic wrap and chill until ready to use.
• Let the dough chill for at least 1 hour. Prepare the cookie dough up to 3 days in advance and store it in the cooler or your camper fridge.

At Camp – Cooking

• At camp, heat the briquettes and line your dutch oven with parchment paper for easy cleanup.
• Press the cookie dough into the dutch oven. If your cookie dough is very firm, break it into large chunks. Let it sit for a few minutes to warm up and it will be easier to shape. Optional – press a few more colorful candies on top to make this cookie look extra good!
• Bake at 350°F for 22-25 minutes until the edges are slightly golden brown. For a 10-inch dutch oven, that’s 14 briquettes on top and 7 on the bottom. Remove the briquettes from the dutch oven and let the cookie cool. It will continue to cook as it cools.
• Slice the cookie into bars and serve. Enjoy!

Notes

This recipe is for a 10-inch dutch oven.

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