Cookies for a weekend camping adventure

These cookies break all my *rules* in healthy eating: they are chock full of sugar, flour, and all around yumminess!  However, these cookies are for a special occasion - this weekend John and I have decided it would be fun to take our toddler camping in Lake Placid.  Now, in our pre-child (or DINK) days, Lake Placid was a regular destination of ours, both in winter and in summer.  Since the birth of Monkey, as he is affectionately, but oh-so-appropriately nicknamed, we have yet to venture the 3.5 hour trip to that area.  So, perhaps it is our longing for the relaxed, rugged days of before, more so than our good sense (camping with a toddler??) that is motivating this trip, but whatever it is, the campsite is booked and now, the cookies are made, so nothing will can hold us back. 

It is somewhat of a tradition, er, habit of mine to always bake cookies for camping trips and not just any cookies, but usually something extra special to, you know, counter all those calories we burn hiking the adirondacks, swimming in Mirror Lake, mountain biking or cycling through the rolling hills, etc.  This trip is no exception.  Mind you, most of the calories we burn will likely be chasing Monkey around a campsite, away from campfires, and maybe if we're lucky, up the mountain in his backpack while he sleeps (did I mention this insanely busy Monkey also likes to sleep, thank goodness...).  So, maybe we don't need the calories like we once did, but I'm not one to mess with tradition, or at least not one that tastes so good!

So, here is my most recent camping cookies invention.  Give them a try. I bet they'll taste just as good in the comforts of your own home without the annoying blackflies, drunk obnoxious campers, or a toddler who refuses to sleep in a portacrib (oh no, did I just jinx myself?!)

Peanut Butter Chocolate Chip Oatmeal Cookies

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup white sugar
1 tsp kosher salt
2 eggs
1/4 cup natural peanut butter
1 tsp vanilla
1 1/2 cup white flour
1/2 cup whole grain flour (e.g. whole wheat, spelt, barley, rye)
1/2 tsp baking soda
1/2 tsp baking powder
1 cup large flake rolled oats
3/4 cup peanut butter chips
1 cup chocolate chips
1/3 cup chopped peanuts

1. In a standing mixer, beat butter.  Add sugars and salt and beat until well combined.  Add eggs and peanut butter.  Beat mixture until everything is well incorporated and then add vanilla. 
2. Sprinkle flours, baking soda, and baking powder over butter mixture, and then either stir in using the "stir" option on your machine, or else use a wooden spoon.  
3. Once the flours are well incorporated, add your remaining ingredients and stir in with a wooden spoon.
4. Form into 1-11/2 inch balls spaced 1-2 inches apart on your baking sheets (I needed two baking sheets).
5. Bake for 12 minutes at 350o.
6. Let cool for a minute ot two on the sheets and then transfer to a cooling rack.