Kelly Fields’s Haystack Cookies
- Total Time
- 40 to 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1⅓cups plus 1 tablespoon rolled oats/160 grams
- 1cup sugar/219 grams
- 2ounces unsalted butter/56 grams
- ¼cup dark cocoa powder/28 grams
- ¼cup evaporated milk/60 grams
- Pinch salt/1 gram
- 1teaspoon vanilla extract/5 grams
- ½cup finely grated coconut/41 grams
Nutritional analysis per serving (33 servings)
57 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 1 gram protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees. Spread rolled oats on a baking sheet and toast for 20 to 30 minutes, until slightly darker and toasty smelling. Remove from heat.
- Step 2
Line baking sheets or your work surface with parchment or wax paper. In a heavy saucepan, combine sugar, butter, cocoa powder, evaporated milk and salt and bring to a boil, stirring. Remove from heat and stir in vanilla extract, oats and coconut.
- Step 3
Immediately drop the warm mixture by scant tablespoons onto parchment or wax paper. Allow to cool and store in a tin.
Private Notes
Comments
Note! If you're making these for someone who is gluten-free for medical reasons (eg celiac disease) it's critical to purchase oats that are labeled gluten-free.
Oats that are not labeled GF are very frequently contaminated with traces of gluten-containing grains in processing, and these traces are enough to trigger an adverse reaction in someone with celiac / severe intolerance.
From Martha: It should be unsweetened dessicated coconut; not freshly grated. It’s available in whole foods stores and online. Not hard to find. But don’t use the sweetened coconut from supermarket baking aisles.
Evaporated milk is ordinary milk that has been reduced to 40% of its original volume (60% of its water has been removed by heating it).
Simmer, stirring often, 2 and 1/4 cups of milk until 1 cup of evaporated milk is left.
Cut that in half, simmering 1 cup plus 1 oz until you have a half cup of evaporated. Use the rest on another batch or in cereal. (It might be difficult to simmer a smaller quantity of milk without scorching it.)
Evaporated seems sweet, maybe add a pinch of sugar?
Well, they’re super easy and maybe a good go-to when you don’t want to heat up your kitchen in the summer. But they were met with a resounding “meh” in my house.
So much better than the old butterscotch (ahem, “food-like product”) variety. I went a little off reservation with the add-ins, using some peanuts and chow mein noodles along with the coconut and oats (keeping total volume the same) and they are luscious. Will 10/10 use this recipe as my standard.
Delicious! Didn't have coconut so made without, also cut sugar in half and "evaporated" some plant milk by boiling it down. Recipe created 20 cookies using a tablespoon. I am a bit baffled as to how one could get 3 dozen, although perhaps the coconut adds a bit more volume.
Made these again using coconut milk instead of evaporated milk, 1/2 tsp coffee extract along with 1/2 tsp vanilla. Lots of possibilities here!
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