One thing I brought with us camping was a batch of Snickerdoodles to share. I love Sunset magazine and purchased their special "best ever cookies" edition when it came out this last holiday season. This is the first recipe I've tried from it and I was not disappointed... and it went over well with our camping group :)
[disappointing picture...ugh... but I think you get the jest :)]
I also goofed up on this recipe, and I don't know if it made a significant difference in the density or moisture of the cookies or not. Most of the ladies that tried them remarked that they tasted a LOT better than your traditional type of snickerdoodles, so I am guessing it was a good thing :)
Goofed-up Snickerdoodles :D
makes about 60 cookies
• 1 cup [1/2 lb] butter @ room temperature
• 1 cup vegetable oil
• 1.5 cups granulated sugar
• 1 cup powdered sugar
• 2 large eggs
• 4 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• In a bowl, with an electric mixer on medium speed, beat butter, oil, 1 cup granulated sugar [save the extra 1/2 cup for later] and the powdered sugar until very smooth. Beat in eggs until well blended, scraping down sides of bowl as needed.
• In another bowl, mix flour, baking soda, cream of tartar, salt, and cinnamon with a fork until well blended.
• Add the flour mixture to the butter mixture and stir or beat until blended.
• Put remaining 1/2 cup of sugar into a small bowl. Shape dough into 1 inch balls, then roll in sugar. Place balls 3 to 4 inches apart on buttered or cooking parchment- lined baking sheets.
• Bake in a 375º F oven until edges of cookies are lightly browned, 12 - 15 minutes.
• Using a spatula, transfer cookies to racks to cool completely.