OATMEAL-FUDGE(D) USENET Cookbook OATMEAL-FUDGE(D)
OATMEAL FUDGE COOKIES
OATMEAL-FUDGE - No-bake chocolate oatmeal cookies
This may be my all-time favorite cookie recipe. I don't
remember where I got this particular version of the recipe
but I remember my great-aunt making these cookies for us as
INGREDIENTS (3 dozen cookies)
3 cups rolled oats
1 tsp vanilla extract
1 cup chopped nuts, (optional)
2 cups granulated sugar
1/2 cup cocoa powder
1/2 cup evaporated milk
1/4 lb butter
(1) Combine oats, vanilla and nuts in a bowl and set
(2) Combine sugar, cocoa and evaporated milk in a
heavy, 2-quart sauce pan.
(3) Bring to a full rolling boil over medium high
heat, STIRRING CONSTANTLY. Let boil, while stir-
ring, for 2 minutes.
(4) Remove pan from heat and add the butter. Stir
until butter is melted and incorporated.
(5) Quickly add oat mixture to pan and stir until well
(6) Drop by the spoonful onto waxed paper. Let cool
for 2 hours to set.
My great-aunt never put nuts in these cookies. I like nuts
but I find that they get lost in the recipe.
If you want the oats to be less prominent, use quick-cooking
oats. They will fall apart somewhat in the final mixing.
A heavy sauce pan makes burning the fudge less likely but
stir, stir, stir, anyway.
The cooking time at boil is important. Cooked too little
the cookies will not set; too much and they start to harden
before you get them out of the pan.
These cookies are better the next day, if there are any
Difficulty: easy to moderate. Time: 20 minutes preparation
and cooking, 2 hours cooling. Precision: measure the
ingredients, watch the cooking time.
Hadron, Inc., Fairfax, Virginia, USA
"There is no such thing as too much chocolate!"
From: email@example.com (Mike A. Gigante)
Subject: RECIPE: Bronwyn's oatmeal slice
Date: 24 Oct 86 03:35:15 GMT
Organization: Royal Melbourne Inst. of Tech., Melbourne, Australia
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