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Prep Time: 19 Minutes Cook Time: 15 Minutes |
Ready In: 34 Minutes Servings: 3 |
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This is a great recipe for Halloween or Christmas cookie trays. Serving amount is a total guess, depending on the size you make your cookie. Ingredients:
1/2 cup cocoa |
1/2 cup butter |
2 cups sugar |
1/2 cup milk |
1 cup peanut butter |
2 cups oatmeal, quick-cooking |
1 cup chow mein noodles |
2 cups shredded coconut, unsweetened |
4 ounces plain chocolate candies (m&m mini's) |
Directions:
1. Prepare coconut by placing 1 cup each into two quart-sized zip-lock baggies.
2. Add a few drops of a food color to each bag. (If making for Christmas, skip this part.).
3. Shake the bag vigorously to distribute.
4. Set aside.
5. In a large saucepan, combine cocoa, butter, sugar and milk, mixing well.
6. Bring to a boil and cover saucepan for 30 seconds to allow sugar crystals to melt completely.
7. Stir mixture and bring to a boil that can't be stirred down for 1 minute.
8. Remove from heat and stir in peanut butter until smooth.
9. Add oatmeal and mix well.
10. Let the mix stand for 5-10 minutes, stirring occasionally to let the oats absorb some of the liquid.
11. Add chow mein noodles and stir to coat.
12. Drop mix by spoonfuls onto waxed paper or parchment lined baking sheets.
13. Let cool until you can touch the mix, then take the cookie and drop it into the bag of colored (or white) coconut, rolling it around to coat.
14. Remove from the bag and place on wax paper.
15. Add two eyes (candies) near the top of the ball.
16. Store at room temperature.
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