Prep Time
10 minBake Time
0 minYield
12-16 cookiesRating
/rating_off.png "1 Star")
Loading...| 3 cups ROGERS PORRIDGE OATS ANCIENT GRAIN BLEND | |
| 1 1/2 cups sugar | |
| 6 tbsp. cocoa | |
| 1/2 cup 2% evaporated milk | |
| 1/3 cup butter | |
| 1/2 tsp. vanilla | |
| 1 cup sweetened shredded coconut |
No baking required with this tasty treat.
| 1. | In a medium pot, combine sugar, cocoa, evaporated milk and butter. Cook and stir over medium-high heat until mixture comes to a boil. Boil for 1 minute, stirring constantly. |
| 2. | Remove from heat. Stir in vanilla. Add porridge oats and coconut and mix well. |
| 3. | Drop by spoonful onto cookie sheet. Refrigerate until firm, about 1 hour. |
| 4. | Store in an airtight container in the refrigerator or at room temperature. |
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