Eskimo Cookies
My cousins and I loved these cookies. They dont have to be baked, so you dont have to wait for them.
My cousins and I loved these cookies. They dont have to be baked, so you dont have to wait for them.
- Carbohydrate 18.4465784722222 g
- Cholesterol 10.1229166666667 mg
- Fat 4.03002898148148 g
- Fiber 0.916187500208616 g
- Protein 0.916737083333333 g
- Saturated Fat 2.46799483796296 g
- Serving Size 1 1 Serving (25g)
- Sodium 2.95998668981481 mg
- Sugar 17.5303909720136 g
- Trans Fat 0.283913870370371 g
- Calories 109 calories
Step-by-step
- Put butter in bowl. Beat well.
- Mix in sugar.
- Add vanilla, water and cocoa.
- Mix in oats.
- Refrigerate overnight.
- Shape into balls.
- Roll in confectioners' sugar.
- Store in refrigerator.
Why do these unbaked sweets refuse to hold their shape during the rolling stage? The culprit is almost always softened butter combined with insufficiently chilled oats. When whipping the initial base, start with butter at exactly 65 degrees Fahrenheit. Anything warmer liquefies the sugar rather than creating a suspension, producing a sticky paste that resists forming clean spheres later.
Managing the Dairy and Dry Ratio
Cocoa powder absorbs moisture differently depending on its alkalization level. Dutch-process varieties react predictably with the specified tablespoon of water, whereas natural powders require an extra half-teaspoon of liquid to dissolve fully. Beat the butter for a full four minutes before adding the sugar to incorporate adequate air, ensuring the mixture achieves a pale, fluffy consistency before the oats go in.
The Overnight Mandate
Skipping the twelve-hour refrigeration window guarantees a crumbly texture. Raw oats need extended contact with the fat to soften without heat. Keep the bowl covered tightly at 38 degrees Fahrenheit to prevent the mixture from absorbing ambient refrigerator odors. Shape the chilled mass into one-inch balls using a small cookie scoop to maintain uniform surface area for the final confectioners' sugar coating.
