Aren’t these cookies just adorable? My kids were completely enthralled. Now that’s either because they are, in fact, adorable; or because I don’t make enough cutesy kid stuff for the various holidays! They’re going to outgrow the stage where they enjoy that kind of thing before I actually start doing it on a regular basis.
I don’t usually bother with the cutesy food thing, but the kids DO love it when I make that little extra effort. And really? These were no extra effort at all. They may just be the easiest cookie to make in the history of cookies. Boil a few things together, stir in a few other things and drop that mixture onto wax paper. Doesn’t get much easier than that.
So I decided to get all fancy and add some mini eggs. Cause apparently that equates to fancy at my house.
I may need to get out more.
This recipe is one that I got from a friend in high school. I’d rather not do the math on how long ago that was! I haven’t made it that many times though, because when I make these things, I cannot stop eating them. It’s a chewy, chocolate, coconut and oatmeal no-bake cookie that is completely and totally addictive. Certainly not a healthy cookie though, and eating an entire batch in a few days probably woundn’t be good. So I don’t make them very often.
We have always called these haystack cookies, but I thought they would make pretty cute little bird’s nest cookies, so I threw on some mini-eggs and there you go, they’re little nests. Because what you need in a sugary chocolate cookie is definitely more sugar and chocolate. Right?
Whatever, they’re cute. And it’s Easter.
I should make cutesy food more often, it lets me justify eating more chocolate!
- 2 cups granulated sugar
- ½ cup milk
- ½ cup unsalted butter
- 3 cups rolled oats
- 1 cup unsweetened coconut
- ½ cup cocoa powder
- 1 teaspoon vanilla
- mini eggs
- Line two baking sheets with wax paper and set aside.
- In a large saucepan, combine the sugar, milk and butter and heat over medium heat, stirring with a rubber spatula. Once the mixture starts to boil, continue to cook, stirring, for two minutes. Remove from the heat and add the oats, coconut, cocoa powder and vanilla. Stir until it is well combined.
- Drop the oatmeal mixture onto the prepared baking sheets by the tablespoonful. Press 3 mini eggs into the middle of each cookie and let them set at room temperature.
- Store in an airtight container at room temperature for up to 5 days.