Deb Lindsey for The Washington Post
HOLIDAY COOKIES 2010 DEC 8, 2010
These are no-bake and kid-friendly to assemble once the heated mixtures have cooled.
Make Ahead: The cookies can be stored in an airtight container for up to 2 weeks or frozen for up to 1 month.
SERVINGS: 42 COOKIES
2 cups/450g sugar
8 tablespoons (1 stick) unsalted butter, cut into small pieces
1/2 cup/50g unsweetened cocoa powder (regular or Dutch-process)
1/2 cup whole or low-fat milk
1 teaspoon vanilla extract
3 cups/465g quick-cooking rolled oats (do not use instant)
1/2 cup chopped unsalted nuts, preferably toasted (see NOTE)
1/2 cup/38g sweetened flaked coconut
Confectioners' sugar, for sprinkling (optional)
Combine the sugar and butter in a large saucepan over medium heat, stirring until the butter has melted and the mixture is well blended. Stir in the cocoa powder and milk; increase the heat to medium-high and bring just to a boil. Cook for 5 minutes, stirring often. Remove from the heat.
Stir in the vanilla extract, then let the mixture cool for 5 minutes. Stir in the oats, salt, nuts and coconut and mix until evenly coated and distributed; the chocolate mixture will be a little runny but should evenly coat the dry ingredients.
Line a baking sheet with wax paper or parchment paper.
Drop the mixture by rounded teaspoonfuls onto wax paper, spacing them fairly close together. Refrigerate until firm, for 1 to 2 hours. Sprinkle with confectioners' sugar, if desired. Transfer to airtight containers; the cookies can be kept either in the refrigerator or at room temperature.
NOTE: Toast the nuts in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool before using.
Adapted from "Old-Fashioned Cookie Recipes," by J.S. Collester (Bear Wallow Books, 2001).
Tested by Bonnie S. Benwick.
Calories per cookie (using low-fat milk): 100
% Daily Values*
Total Fat: 4g 6%
Saturated Fat: 2g 10%
Cholesterol: 5mg 2%
Sodium: 10mg 0%
Total Carbohydrates: 15g 5%
Dietary Fiber: 1g 4%