No-bake chocolate oatmeal cookies
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| ½ | cup | Margarine |
| ⅓ | cup | Milk |
| ¼ | cup | Pecans -- chopped |
| ¼ | cup | Dried coconut |
| 2 | cups | Oats -- quick-cooking |
| 6 | ounces | Chocolate -- small pieces |
| 2 | tablespoons | Candied citrus peel |
Directions
* Use candied lemon peel or other fruit peels if preferred.
1. 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 5-6 quick on/off motions to mix well.
2. Line cookie sheets with waxed paper. Drop mixture by teaspoonfuls onto waxed paper. Refrigerate at least 1 hour before serving. To store, put into an airtight container and refrigerate.
Recipe By : Jo Anne Merrill