When I was growing up, my mom made Chocolate Crinkle cookies or oatmeal, or peanut butter, or occasionally, chocolate chip cookies. When we went to our friend’s houses though, they made varieties we never had at home. I remember a very fudgy, oatmeal cookie we had when we went to our friend’s, the Dunn’s house. Several out of state moves (and no internet) meant we lost touch over the years so I couldn’t just ask what those great cookies were. So I spent years trying assorted chocolate oatmeal cookies trying to get back to those delicious confections of my childhood. Finally, when my youngest son was a baby, a mom’s group I was part of published a cookbook where we all contributed our favorite recipes. At long last, there was the cookie of my memories! Sometimes called “No-Bakes,” sometimes “Eskimo Cookies,” but always that yummy, chocolatey cross between a cookie and a candy that I remembered.
1/2 cup butter (or coconut oil)
2 cups sugar
6 tablespoons cocoa powder
1/2 cup milk
3 cups oats (regular or quick cooking, but not instant)
1 teaspoon vanilla
1/2 teaspoon salt
- In medium saucepan, heat butter, milk, sugar and cocoa over medium heat until sugar is dissolved, stirring constantly. (About 5 minutes.)
- Once it comes to a full boil, boil for one minute, stirring constantly.
- Remove from heat and cool mixture in pan for 5 minutes.
- Stir in oatmeal, vanilla and salt.
- Drop by teaspoonfuls onto waxed paper or foil and allow to cool completely.
- Store in an airtight container. Makes about 4 dozen cookies.