These quick cookies bring back favorite childhood memories of cooking with Mommy. My modified recipe uses a good bit less sugar than most.
Due to issues with the oven where we were staying during the past three months, we were limited in our baking choices. These became an even greater favorite!
Made with grated semi-sweet chocolate, these taste more like
1 cup sugar
½ cup butter (100 grams)
¼ cup milk
1 cup semi-sweet chocolate chips (OR 1 cup semi-sweet chocolate, coarsely grated)
2½ to 2¾ cups quick cooking oats (200 grams)
1 tsp vanilla extract
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 mix in chocolate, oatmeal, and vanilla.
(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 often use plates.) You can refrigerate these so they get firm faster.