Sometimes it's just too damn hot to turn on the oven (well, not for me, but the DH really, really hates it) and so last Sunday when the temperature was well into the 90s, and we were expecting dinner guests, I discovered a vintage no-bake cookie recipe whose time had finally come.
Now these cookies aren't lookers (as evidenced above) but they do taste pretty good, and can be made in about five minutes and without turning your entire kitchen into an oven.
I made these twice; the first time using McCann's Irish Oatmeal (not advised), and the second, using good old fashioned Quaker Oats, which made for a much better cookie. The McCann's oats didn't fully absorb the chocolate and the texture was a bit grainy (though that didn't stop me from trying about a dozen). Sometimes, one can't improve on tradition.
Begin by cooking butter, milk, sugar, cocoa and salt in a saucepan.
Cook until it comes to a rolling boil -- not pictured below.
Remove from the heat and add oats, coconut and chopped nuts. It's best to prepare this before the cooking begins so they can just be dumped right in after the mixture boils.
Drop by teaspoon onto parchment or wax paper. I popped these into the refrigerator to firm up.
Below are some of the cookies made with McCann's. Someone thought there were chia seeds in them -- that's what the texture was like.
Production notes: I made only half the recipe and had dozens! Otherwise, I followed the recipe exactly. I've written it out below the card for clarity.
Chocolate Dream Cookies
2 c. sugar
4 T. cocoa powder
1 stick butter
1/2 c. milk
pinch of salt
1 c. coconut
3 c. quick oats
1/2 c. chopped nuts
1 t. vanilla
In a saucepan, combine sugar, cocoa, butter, milk and salt. Bring to a rolling boil, stirring constantly.
Remove from the heat and add the coconut, oats, nuts and vanilla.
Drop by teaspoon onto wax paper or parchment.
They will firm up more quickly if refrigerated, especially if your kitchen is hot (and it is, because that's why you've chosen this recipe!).