Ingredients
2 c. sugar
1/2 c. butter or margarine
1/2 c. milk
1 tsp. vanilla
2 1/2 c. rolled oats
1/4 c. pecans, finely chopped
1/4 c. cocoa
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
Milled whole oats — pancakes, muffins, cookies, porridge bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
Milled whole oats — pancakes, muffins, cookies, porridge bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
In a large saucepan, bring sugar, butter, milk and cocoa to a boil. Remove from heat and add vanilla; stir for a few minutes to cool slightly. Add oats and pecans. Drop mixture by tablespoon onto cookie sheet. Let cool and harden. Each cookie contains 115 calories, 34% from fat. Yields 30 large cookies.