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Almost Instant Chocolate Cookies
Class Treats Take-To-School Goodies For Every Occasion Copyright 2003
1 ½ cups sugar
½ cup butter or margarine
½ cup milk
½ cup cocoa powder
1 teaspoon vanilla
3 ½ cups quick-cooking oats
1 cup shredded coconut
Line several baking sheets with wax paper or just place several long sheets on countertop.
Combine sugar, butter, milk and cocoa in saucepan over medium heat.
Cook, stirring constantly, until mixture begins to boil.
Remove from heat and stir in vanilla, oats and coconut.
Working quickly, drop rounded teaspoonsfuls of mixture onto wax paper. Let cool and enjoy.
These no-bake cookies aren't pretty but don't let that fool you. The peanut butter version of these are a favorite of many and quite popular but we don't do peanut butter in our house. I've been looking for a good version without peanut butter for some time. I've made a version with butterscotch pudding which were good but a little bit over-the-top sweet and I know many people are not a fan of that fake butterscotch flavor.
This recipe was a winner. Most of my coworkers love coconut and so do I. They were fudgy and delicious and I would definitely make these again. Of course I said that about the butterscotch version and I've yet to make another batch but now that I've been reminded of that recipe, I just might.
I didn't even realize it when I picked this book up but all of the recipes are nut-free. This is a photo-less book but I was still drawn to it. It seems to have a lot of recipes I haven't seen before (not very usual anymore).