camping chocolate chip cookies

Camping Chocolate Chip Cookies (Omnia Oven)

Use your versatile Omnia oven to bake chocolate chip cookies while camping! Make the dough in advance & refrigerate it for up to 3 days…

Comfort food and camping go hand-in-hand! Just imagine enjoying ooey, gooey chocolate chip cookies by the campfire. It’s a nice switch up from s’mores!

This recipe uses the versatile Omnia oven, which we’ll tell you all about below.

Don’t have an Omnia oven? Try our Camping Chocolate Chip Skillet Cookie instead.

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What Is an Omnia Oven?

An Omnia oven is a small, portable oven designed for gas stovetops, electric hot plates, and camping stoves. It’s a game-changer for campers, as you can bake, cook, and grill with it!

It’s kind of like a light Dutch oven, but a much lighter version. It has a generous 2.31-quart capacity but only weighs 1.8 pounds!

You can make all kinds of food, including:

  • fresh bread
  • cakes
  • muffins
  • quiche
  • casseroles
  • roasted meat
  • hashbrowns and potatoes
  • lasagna
  • calzone and pizza
  • … and so much more!

You can learn more from Omnia’s FAQ.

Camping Chocolate Chip Cookies Recipe

If you don’t have an Omnia oven, check out our Camping Chocolate Chip Skillet Cookie.

Camping Chocolate Chip Cookies (Omnia Oven)

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Recipe by Camping Food Recipes Course: DessertCuisine: AmericanDifficulty: Easy


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Use your versatile Omnia oven to bake chocolate chip cookies while camping! You can make the dough in advance and refrigerate it for up to 3 days.


  • 8 Tbsp 8 butter

  • 1/4 cup 1/4 brown sugar

  • 1/2 cup 1/2 granulated white sugar

  • 1 1 egg

  • 4 oz 4 dark chocolate chips

  • 1-2/3 cups 1-2/3 wheat flour

  • 1/2 tsp 1/2 baking soda

  • 1/2 tsp 1/2 salt


  • In a medium bowl, melt the butter and mix in the brown sugar, white sugar, and egg.
  • In a large bowl, mix the chocolate chips, wheat flour, baking soda, and salt. Pour in the butter and sugar mix and blend into a dough.
  • Leave the dough in the refrigerator for around 2 hours.
  • Mold the batter into balls, around 1 tbsp per ball. Place a ball in each muffin tin hole (a total of 6). Bake on a low heat for around 10 minutes. Turn off the heat and keep the cookies under the lid in the residual heat for 3 minutes. Remove and allow to cool on the rack. Bake the remaining balls in the same way.



  • Tip! If you don’t want to bake all the cookies at once, the batter can be refrigerated for up to three days.

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