The last couple of days out here in the Prairies have been hotter than H-E-Double Hockeysticks. Now a lot of people I know are basking in the heat, loving that it’s been +40, in stead of -40 like it will be in a few short months. Me on the other hand? No. I am not built for this weather, especially since I’ve been working in the bake-shop section of the kitchens at work. It’s been so hot that I start sweating just using the Hobart and mixing whipped cream. That’s a bad sign. A deliciously bad sign.
So what do you “bake” when it’s already baking outside?
The “Oh My God These Are So Good Why Can’t I Stop Eating These?” Cookies.
Yeah, these things are seriously that good. And deceptively easy.
Chocolate Haystacks – yields roughly 2 dozen tablespoon sized cookies
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup butter
- 1/2 cup cocoa powder, unsweetened
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3 cups rolled oats
- 2 cups shredded or flaked coconut
- Melt and mix the butter, sugar, cocoa, salt and milk.
- Remove from heat and stir in everything else.
- Drop by teaspoon, or tablespoon, or handful (whatever…this is one place where size doesn’t matter) onto parchment lined baking sheets.
- Let air-dry and set. Don’t refrigerate! It’ll cause them to be all melty and gross when you take them out of the fridge. Just leave them alone for a while. Sneak one while it’s still warm and gooey though, because that’s just delicious.