Karen Sokol
We made these almost every Bear Cub Scout meeting when the boys were little. The boys ate them by the spoonful before they even set up. Bob still prefers them hot. I learned to make them at BYU my freshman year 1971.
2 c. sugar
1/2 c. butter or margarine
1/2 c. cocoa
1/2 c. milk
3 c. quick cooking rolled oats
1/2 c. chopped nuts, optional (Kristin’s no bakes have 1/2 c. peanut butter)
1 tsp. vanilla
Mix sugar, butter, cocoa, and milk in a saucepan. Bring to a boil quickly. Reduce heat to medium and boil 3 to 4 minutes, or until a little dipped into cold water forms a soft ball (234 degrees.) Remove from heat, stir in rolled oats, nuts if you want them, and vanilla. Drop by spoonful onto waxed paper. (Kristin prefers to eat them frozen.)
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