This recipe has been updated from the “bonbon” version (the one that calls for chocolate chips); this one substitutes cocoa (with modifications to the amounts of butter and sugar) instead. So these are even more like the ones Mommy used to make!
So much yummy-ness!
1 ½ cup sugar
¾ cup butter (150 grams)
¼ cup milk
1 tsp vanilla extract
½ cup cocoa
2½ to 2¾ cups quick cooking oats (200 grams)
In a saucepan over medium heat, mix together sugar, butter, and milk. Bring to a rolling boil, and boil for one minute, stirring constantly.
Remove from heat and stir in vanilla and then cocoa, and mix until well blended; add oatmeal.
(If the mix starts to get crumbly, stir in a teaspoon or two of hot water; the cookies should then set up fine.)
Drop by spoonfuls onto cookie sheets. (I prefer to use dinner plates and refrigerate the cookies so they get firm faster!)