Today I’m sharing one of my favorite family cookie recipes with you guys. My mother used to make these for me when I was younger, and I’ve always loved them so much. It’s hard to beat the simple delicious taste of chocolate and oatmeal.
What I love about these cookies is they are so easy. It literally takes 10 minutes tops from prep to finish.
When I lived in Chile I wrote this recipe down in a little notebook and took it with me. I made these cookies for the Chilean family I stayed with for the first month while I got acclamated, and I made it later on for my new friends when I lived alone. It felt like I was sharing more than just something americana. This recipe represents my family, my memories, my comfort.
We usually make these cookies during the holidays, but I also make them any time a need to whip up something tasty and quick.
I also always think of these cookies as healthy. Yes, I know they aren’t really healthy. Apparently, in my head oatmeal=healthy regardless of what other ingredients are mixed with the oatmeal.
Anywayssss, at least these have lots of fiber?
Oh right, and they’re delicious.
No Bake Cookies
> 2 cups sugar
> 1/2 cup milk
>1/4 1b. of butter
> 5 tablespoons of cocoa (yeah)
> 2 1/2 cups of quick cook oats
> 2 tsp. vanilla
Melt butter in the bottom of a large pot on medium heat. Mix in sugar, milk and cocoa and bring to a boil. Once at a rolling boil, let boil for 1 1/2 minutes.
Stir/beat mixture (I prefer to stir by hand with a wooden spoon) until stiff.
Drop spoonfuls of mixture onto waxed paper. Refrigerate.
When you first drop the cookies onto the wax paper they will be gooey and hot. Be careful not to burn yourself if when you’re trying to grab a taste.
These are best when refrigerated overnight. They get a thick, solid cookie consistency once they have cooled, and you should be able to easily peel them off the waxpaper.
I prefer them with milk.