No-Bake Chocolate Oatmeal Cookies
.
Yield
12 servingsPrep
30 minCook
0 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
margarine
|
|
| ⅓ | cup |
milk
|
|
| ¼ | cup |
pecans
chopped |
|
| ¼ | cup |
coconut
dried |
*
|
| 2 | cups |
rolled oats
quick-cooking |
|
| 6 | ounces |
chocolate
small pieces |
|
| 2 | tablespoons |
candied fruit
citrus |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 118 | ml |
margarine
|
|
| 79 | ml |
milk
|
|
| 59 | ml |
pecans
chopped |
|
| 59 | ml |
coconut
dried |
*
|
| 473 | ml |
rolled oats
quick-cooking |
|
| 173.4 | ml/g |
chocolate
small pieces |
|
| 3E+1 | ml |
candied fruit
citrus |
*
|
Directions
Fit the steel knife blade into the work bowl of a food processor.
Process sugar, margarine and milk until mixture is smooth.
Add pecans, coconut, orange peel, oatmeal and chocolate pieces (use semi-sweet for best taste).
Process with 5 to 6 quick on/off motions to mix well.
Line cookie sheets with waxed paper.
Drop mixture by teaspoonfuls onto waxed paper.
Refrigerate at least 1 hour before serving. Make about 1 dozen.
To store, put into an airtight container and refrigerate.
