My paternal grandmother got this recipe from Stella Reynolds, a friend of hers, during the early 1960's. This is the
easiest cookie recipe I can imagine, and they always taste great. The amount of cookies made by this
recipe varies according to how big you make the individual cookies, but it will make many cookies.
INGREDIENTS:
2 cups Pecan Pieces 1 cup Flaked Coconut
2 cups Quaker Quick Oats 4 Tablespoons Cocoa Powder
2 cups Sugar 1/2 cup Margarine or Butter
1/2 cup Milk 2 teaspoons Vanilla
Materials Needed:
1 large mixing bowl (the larger it is the less mess you'll make)
1 large cast iron skillet (I use a 10 inch skillet, but 12 or 14 inches are good sizes also)
1 large mixing spoon
1 set of measuring spoons
1 glass measuring cup for liquids
1 measuring cup for dry materials
A supply of waxed paper
COOKING METHOD:
In a large bowl, mix pecans, coconut, oats, and cocoa powder.
In a large cast iron skillet, mix sugar and milk. Add butter or margarine and stir while heating.
Bring to a rolling boil, remove from heat.
Quickly add vanilla and dry ingredients into skillet.
Stir until no oats remain dry.
Drop by spoonfuls onto waxed paper. The end result should be a
cookie about 2 or 3 inches in diameter and about 1 inch tall.
Let set at room temperature until no longer sticky.
Enjoy!!!
IMPORTANT NOTES:
1. Do not substitute regular oats for the Quick Oats. Quick oats cook in 1 minute and the other type will not
cook before the liquid cools.
2. I suggest using any skillet that is not cast iron will result in an inferior batch of cookies;
if you don't own one try your best to find one, season it according to instructions, never wash it with
bleach, and after washing it, always dry it over heat then oil it with vegetable oil and wipe it dry before
storing it for the next use.
3. I like to use Hershey's Dutched Cocoa Powder, but regular Hershey's Cocoa Powder is the one my grandmother
used in this recipe.
{From my paternal grandmother, Bennie Humphries, who got it from her friend
Stella Reynolds in the early 1960's.}