Using a Sharpie, label the large freezer bag with the recipe name - Haystack Cookies - the ingredients and amounts listed under “To use the mix”, and whatever directions you need (see below).

Measure the oats and coconut into the large bag, shake well to combine.

Measure the sugar, cocoa powder, and salt into the medium baggie, shake to combine. Carefully press out any excess air, and seal.

Place the medium baggie of ingredients into the large baggie of ingredient. Press out excess air, seal, and store in a cool dark place until use.

Get a hot fire going.

Spread a large section of parchment paper over your picnic table, or line a couple large cookie sheets, set aside.

Measure the butter and milk into a small or medium pot, place over the fire and allow the butter to melt.

Once the butter is melted, add the medium baggie of ingredients, stir well to combine.

Bring the chocolate mixture up to a boil, allow to boil for 2-4 minutes. (2 for softer cookies, 3 or 4 for slightly firmer cookies that set up faster!).

Once the time is up, remove the pot from the fire.

Stir in the vanilla, carefully - it’ll steam and bubble up.

Pour the hot chocolate mixture into the bowl with oats and coconut, stir to coat everything evenly.

Using two spoons, drop mounds of the cookie mixture onto the prepared work surface or pans.

Allow cookies to fully cool – cookies will harden and set up as they cool.