Makes about 50 cookies.
Combine the cocoa, sugar, butter, milk and salt in a medium or large saucepan. Place over medium-low heat and stir until a smooth liquid. Take care not to let the mixture boil, and scrape the bottom of the pan frequently to avoid burning. Remove from heat and add remaining ingredients, stirring together until of an even consistency. Drop by tablespoon onto waxed paper or foil. Let cool until solid (1-2 hours at 68° F/20° C). Refrigerate to accelerate solidification, or in hot weather.
Notes on ingredients:
Milk: I've tried using UHT milk, which doesn't need to be refrigerated, and it generally didn't work well. The cookies never really solidified. Fresh skim, 2% or 5% milk can be used without a noticeable difference in the final result.
Butter: Don't be tempted to use margarine instead of butter. The cookies turn out glossy and plastic-looking, with a weird, chewy texture. They're still edible, just nowhere near as good.
Oats: The original recipe I have calls for 3 cups of oats, but I've been using 4 lately, and prefer the texture. Experiment to see what you like. I'm assured quick oats are a bad idea -- I assume they absorb moisture too fast and the cookies end up mushy.
Copyright © 2009. Created by Ian Johnston. Questions? Please mail me at reaper at obairlann dot net.