4 tablespoons unsalted butter
1/3 to 1/2 cup granulated sugar
2 tablespoons milk
2 tablespoons unsweetened baking cocoa
1/2 cup quick cooking oatmeal
2 tablespoons coarsely chopped toasted walnuts
1/3 cup chopped dried apricots (about 8)
Line a cookie sheet with aluminum foil or waxed paper.
In a small heavy saucepan over moderate heat, stirring constantly, melt the butter with the sugar, milk, and cocoa. Bring to a full boil to dissolve the sugar. If the sugar doesn’t dissolve, the cookies will have a grainy texture and dull color. Cook at a full boil for a minute and a half.
Stir in the oatmeal and beat vigorously to combine. Remove the pan from the heat and stir in the fruit and nuts.
Drop by heaping tablespoons onto the prepared pan. Refrigerate or leave at cool room temperature to set.
Yield: a baker’s dozen
Sweetnicks’ Note: Yum-o! Supposedly a “Southern treat,” these are a quick, delicious, no bake chocolatey treat. A forgiving recipe, you can very easily swap out and change some of the add-ins. Experiment and take out the apricot and add dried cherries instead. Change up the nuts. Walk on the wild side with this one. Although a cinch to make, the recipe only yields 13, so you might want to consider doubling it.