I love this recipe. Low-fat cookie that tastes delicious!
- Carbohydrate 88.2716133333333 g
- Cholesterol 20.3533333333333 mg
- Fat 9.37246666666667 g
- Fiber 2.39058341503143 g
- Protein 3.366295 g
- Saturated Fat 5.30953566666667 g
- Serving Size 1 1 Serving (82g)
- Sodium 102.846 mg
- Sugar 85.8810299183019 g
- Trans Fat 0.783767666666667 g
- Calories 442 calories
Step-by-step
- Mix sugar, milk, butter and cocoa in saucepan and boil for 1 1/2 minutes (start timing as soon as mixture begins to bubble.)
- Remove from heat.
- Add vanilla and rolled oats.
- Drop by spoonful on waxed paper.
- Cool
Boiled cookies yield a dense, fudge-like confection characterized by a matte surface and a chewy bite derived from rolled oats. These sweets belong to a broad American tradition of stove-top drop cookies, often historically associated with depression-era baking due to their reliance on pantry staples like cocoa powder, sugar, and oats rather than eggs and baking powder. Achieving the correct textural structure requires strict adherence to heat application. The sugar, milk, butter, and cocoa mixture must reach a full rolling boil before timing begins. Letting the mixture bubble for exactly ninety seconds ensures that the sucrose concentrates properly. Undercooking results in a loose slurry that fails to set, while boiling past two minutes drives off too much moisture, producing a crumbly, dry structure that shatters instead of chewing. Rolled oats provide the structural matrix, absorbing the hot sugar syrup as the mixture cools off the heat. Standard rolled oats yield the best results; instant oats disintegrate too rapidly, while thick-cut varieties leave the final drop too coarse. Drop the warm mixture onto parchment or wax paper quickly, as setting occurs rapidly once the temperature drops below seventy degrees Fahrenheit. Storage involves placing the cooled drops in an airtight container at room temperature for up to five days. Layering them between sheets of parchment prevents sticking. Freezing is viable for up to two months, though condensation upon thawing can soften the exterior crust.
