cookie - Haystack Cookies

By tinathorn

Ingredients

• 3/4 cup sugar
• 1/4 cup (1/2 stick or 4 tablespoons) unsalted butter or buttery spread
• 1/4 cup milk of choice (I used 1%)
• 1 1/2 cups gluten-free, quick-cooking oats*
• 1/2 cup +2 tablespoons sweetened shredded coconut
• 3 tablespoons unsweetened natural cocoa powder (not Dutch-process or alkali)
• 1/8 teaspoon salt
• 1/2 teaspoon pure vanilla extract

Details

Servings 3
Adapted from carolfenstercooks.com

Preparation

Step 1

[1] Line a 9×13-inch baking sheet with wax paper; set aside.

[2] In a medium heavy saucepan, combine the sugar, butter, and milk over medium-high heat. Bring to a boil, reduce the heat to medium, and boil 1 minute.

[3] Remove the pan from the heat. In a medium bowl, whisk together the oats, coconut, cocoa, and salt until blended. Working quickly with a spatula, stir the oat until mixture into the saucepan until thoroughly combined. Stir in the vanilla. Drop by heaping tablespoons (or a #30 metal spring-action ice cream scoop) on the wax paper. The cookies will be quite soft, but will firm up as they cool to room temperature. Store in an airtight container for up 2 days. Makes 12 cookies.