Kelly Fields’s Haystack Cookies

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I toasted the rolled oats called for in Ms. Fields’s recipe, just to get a little more texture out of them. Make sure the mixture is hot when you drop the cookies or the texture will be too crumbly.


  • 1 ⅓

    cups plus 1 tablespoon rolled oats/160 grams

  • 1

    cup sugar/219 grams

  • 2

    ounces unsalted butter/56 grams

  • ¼

    cup dark cocoa powder/28 grams

  • ¼

    cup evaporated milk/60 grams

  • Pinch salt/1 gram

  • 1

    teaspoon vanilla extract/5 grams

  • ½

    cup finely grated coconut/41 grams
  • Nutritional Information
    • Nutritional analysis per serving (33 servings)

      58 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 0 grams protein; 4 milligrams cholesterol; 11 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.
      Powered by Edamam

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  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.
  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.
  3. Immediately drop the warm mixture by scant tablespoons onto parchment or wax paper. Allow to cool and store in a tin.
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