With the hot weather, its nice to be able to make cookies without turning on the oven. These cookies have many names, including haystacks, no-bake cookies, oatmeal clusters, drop cookies, unbaked cookies, and oatmeal macaroons. As far as I can tell they are popular all across Canada, especially in Alberta. This cookie has spanned at least four generations and is a modern classic. There is an American version of this recipe that adds 1/2 cup of peanut butter, and it is called preacher cookies. It is a cookie that can be made quickly, with basic ingredients, and with no oven needed. They have the added bonus of being a favourite choice, be it on a plate of assorted cookies, or as an after-school snack with a big glass of milk. One of my first recipes that I wrote down when I was a kid of about 10 to 12 years old was the chocolate version of these cookies. Growing up I experimented with using vegetable oil, shortening, margarine, or lard instead of butter. They do still turn out, but they will not have a fudgy texture, instead the cookie will be softer, especially with the oil. I have found butter to be the best. If you do not cook the mixture long enough the cookie will not hold together, and fall apart. If you overcook the mixture, then the cookie will be dry, hard, and will not stay together very well. Any type of coconut will work. If you do not have coconut, you can add the equivalent in oatmeal. Do not use instant oatmeal, but you can use old-fashioned oatmeal or quick cooking oats, or a mixture of both with good results. These cookies have a wonderful caramel fudge flavour.
Oatmeal Drop Cookies (no bake)
1/2 cup butter
1/3 milk
2 cups brown sugar
3 1/2 cups rolled oats
1 cup unsweetened coconut
In a saucepan with a heavy bottom, mix together the butter, milk, and sugar. Spread out wax paper on your counter the length of one and a half cookie sheets. Heat the mixture over medium-low heat until the mixture comes to a boil. Do not have the heat too high or the mixture can burn. From the time when the mixture comes to a boil, continue cooking while stirring occasionally for at least 7 minutes and no longer than 8 minutes, (soft ball stage). Remove from the heat and quickly stir in the coconut and oats. Also working quickly, drop by tablespoons onto wax paper. Allow to cool before serving.
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