Mix all ingredients and place by the spoonfuls on a greased cookie sheet.

Bake at 375 F for 10 to 12 minutes.

OR follow the directions below for a campfire cooking experience.

COOKIE PIE IN A SKILLET OR DUTCH OVEN

Build your fire until you have a nice mess of coals.

Take a large, cast iron pan and add butter – grease its bottom and up and down the sides. You can also use a Dutch Oven because you’ll need a lid anyway. You can portion out individual cookies or, to save time and create a cookie pie, just mush the batter in its entirety into the bottom of the pan.

Put the pan on the coals, cover with a cast iron lid (or another cast iron pan), place coals on the top and bake about 20-30 minutes.

There’s no exact cook time with any campfire cooking because speed depends on how hot your coals are. Check your cookie pie after about 15 minutes to make sure its humming along. If you’re afraid the bottom is too hot, put another cast iron pan underneath your cookie pan to provide some protection. You can remove some coals, too, if its looking to burn.

LEAF WRAPPED COOKIES ON THE GRILL

Gather one edible leaf per cookie (like grape leaves), as big a leaf as big as you can find. You can wash them, if you like.

Oil the back of the clean leaf with a high quality, high smoke point oil like avocado or olive. We did a batch of leaves that we pre-soaked for a few hours in plain water to see if they’d keep the cookies from sticking to the leaf. The results were basically the same for pre-soaking and oiling. Oiling is faster and adds a bit of healthy fat.

Place the leaf face down so that its back is looking up at you. It’s possible to wrap them the other way around, but the leaf wants to curve back on itself.

Place a 1-2 inch ball of cookie dough inside your leaf and squish it flattish (about 1/2″ thick) with your fingers.

Fold over each side of the leaf and then fold down the top. Most leaves were easy to secure with the stem by gently curving up the stem. Poke two holes, about a half an inch apart on the leaf, with the cookie dough nestled inside. Slip the stem through the two holes and it should hold well enough. Sometimes you may need to use a small twig to hold things in place, but just do your best.

You can place these cookies into a greased, cast iron pan or Dutch Oven and follow the instructions above for the cookie pie.

OR you can preheat a flat stone in the coals and place the cookies on top of it to bake. Cover the cookies on the stone with a cast iron pan and bake for 20-30 minutes, checking them after about 10 minutes.

Remove them to a cooling rack or an obliging log and wait for them to be temperate enough to handle. The cookies taste best when they’re still warm, but they might stick to the leaf more if they’re not completely cooled. Its your call. We aren't above scraping out the cookie remains with our teeth, but you might be more couth than we are.