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, 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!