Oatmeal Fudge Cookies
Yield
servingsPrep
10 minCook
15 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rolled oats
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
nuts
chopped, optional |
|
| 2 | cups |
sugar
granulated |
|
| ½ | cup |
cocoa powder
|
|
| ½ | cup |
evaporated milk
|
|
| ¼ | pound |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rolled oats
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
nuts
chopped, optional |
|
| 473 | ml |
sugar
granulated |
|
| 118 | ml |
cocoa powder
|
|
| 118 | ml |
evaporated milk
|
|
| 113.4 | g |
butter
|
|
Directions
Combine oats, vanilla and nuts in a bowl and set aside.
Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.
Bring to a full rolling boil over medium-high heat, stirring constantly.
Let boil, while stirring, for 2 minutes.
Remove pan from heat and add the butter.
Stir until butter is melted and incorporated.
Quickly add oat mixture to pan and stir until well mixed.
Drop by the spoonful onto waxed paper.
Let cool for 2 hours to set.
