Toasting the rolled oats Ms. Field’s recipe calls for gives them a little added texture. Be sure the mixture is hot before dropping in your cookies, or the resulting texture will be too crumbly.
- 1 ⅓ cups (160 grams) plus 1 tablespoon rolled oats
- 1 cup (219 gr) sugar
- 2 ounces (56 gr) unsalted butter
- ¼ cup (28 gr) dark cocoa powder
- ¼ (60 gr)cup evaporated milk
- Pinch salt/1 gram
- 1 teaspoon (5 gr) vanilla extract
- ½ cup (41 gr) finely grated coconut
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
The information shown is estimate based on available ingredients and preparation. This should not be used as a replacement for a professional nutritionist’s advice.
- Preheat oven to 300 degrees. Spread the oats onto a baking tray, toast for 20-30 minutes until toasty smelling & slightly darker. Remove from heat.
- Line your braking trays or work surface with parchment/baking paper/wax paper. Combine sugar, butter, evaporated milk, cocoa powder & salt in a heavy saucepan, and bring to a boil while stirring. Take off heat and add the vanilla extract, coconut & oats – stir.
- Using scant tablespoons, immediately drop the warm mixture onto the parchment/baking paper/wax paper. Let cool, and then store in a tin or jar.