This is an adaptation of Chewy Caramel Pretzel Cookies for backpacking and canoeing.  The photo is from a proof of concept in which I baked the cookies as a ring in my Omnia backpacking oven used as a baking pan in my home oven.  The quantities below are for 5 people.

At home prepare the following baggies included in a gallon baggy for mixing the ingredients.  Some of the measurements may seem strangely precise, which comes from scaling an original recipe for 12 servings down to the 5 people who will eat these cookies on this year’s canoe trip.  I have a wide range of measuring spoons.  If you do not, just approximate the amounts as best you can.

Note that this was made with Judee’s whole egg powder.  Other brands will require different amount of powder and water to replace a fresh egg .  (2 fresh eggs are needed for 12 servings, so 13/16^th of an egg is needed for 5 servings, which is easier to do with powders than with fresh eggs.)

Baggie No. 1

1-2/3 Tbs. Judee’s whole egg powder

13/16 tsp. vanilla bean powder

Baggie No. 2

6-2/3 Tbs. granulated sugar

6-2/3 Tbs. light brown sugar

Baggie/Container No. 3

6-2/3 Tbs. salted butter

Baggie No. 4

5.4 oz. all-purpose flour

3/8 tsp. baking soda

¼ tsp. baking powder

3/8 tsp. salt

Baggie No. 5

6-2/3 Tbs. crushed small pretzels

Baggie No. 6

10 Kraft caramels, unwrapped & cut into 4 pieces each

At camp, add 2-1/3 Tbs. of water to Baggie No. 1 and mix well.

In the large mixing bag, combine the sugars from Baggie No. 2 and the Butter from Baggie/Container No. 3 and mix until fully combined.  Add the contents of Baggie No. 1.  Add the dry ingredients from Baggie No. 4 and combine until all the flour is combined.  (Do not overmix.)  Mix in the contents of Baggies No. 5 and 6.

Spread the dough evenly in the baking pan and bake at about 300 degrees until done, about 20-25 minutes.  Cool and divide into individual servings.