No-bake chocolate oatmeal cookies

Yield: 36 servings

Measure 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

* 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

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