Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Rolled oats
1 t Vanilla extract
1 c Nuts, chopped (optional)
2 c Sugar, granulated
1/2 c Cocoa powder
1/2 c Evaporated milk
1/4 lb Butter
Combine oats, vanilla and nuts in a bowl and set aside.
Combine sugar, cocoa and evaporated milk in a heavy,
2-quart sauce pan. Bring to a full rolling boil over
medium-high heat, STIRRING CONSTANTLY. Let boil, while
stirring, for 2 minutes.
Remove pan from heat and add the butter. Stir until
butter is melted and incorporated. Quickly add oat
mixture to pan and stir until well mixed.
Drop by the spoonful onto waxed paper. Let cool for 2
hours to set.
NOTES:
* No-bake chocolate oatmeal cookies -- This may be my
all-time favorite cookie recipe. I don't remember
where I got this particular version of the recipe but
I remember my great-aunt making these cookies for us
as kids.
* My great-aunt never put nuts in these cookies. I
like nuts but I find that they get lost in the recipe.
If you want the oats to be less prominent, use
quick-cooking oats. They will fall apart somewhat in
the final mixing.
* A heavy sauce pan makes burning the fudge less
likely but stir, stir, stir, anyway.
* The cooking time at boil is important. Cooked too
little the cookies will not set; too much and they
start to harden before you get them out of the pan.
* These cookies are better the next day, if there are
any left.
: Difficulty: easy to moderate.
: Time: 20 minutes preparation and cooking, 2 hours
cooling. : Precision: measure the ingredients, watch
the cooking time.
