haystack cookies
The magic of haystack cookies is in their simple yet powerful ingredients. Each one plays a key role in bringing together a sweet, crunchy, and irresistible no-bake treat. Let’s break it down!
Ingredients
- 2 cups White Sugar
- ⅓ cup Unsweetened Cocoa Powder
- ½ cup Milk
- ½ cup Butter
- 3 ½ cups Quick Cooking Oats
- 1 cup Flaked Coconut
- ½ cup Chopped Peanuts
- Pinch of Salt
Instructions
- Melt the Base – In a large saucepan, combine the sugar, cocoa powder, milk, and butter. Stir over medium heat until everything is smooth and melted. This forms the chocolatey foundation of your cookies.
- Bring to a Boil – Once the mixture is melted, bring it to a gentle boil. Let it bubble for about 1 minute while stirring constantly. This helps the sugar dissolve completely, making sure the cookies set properly.
- Mix in the Dry Ingredients – Remove the saucepan from heat. First, stir in the salt and vanilla extract. Then, quickly add the oats, flaked coconut, and chopped peanuts. Mix well until everything is evenly coated in the chocolatey goodness.
- Shape the Cookies – Using a spoon, drop small scoops of the mixture onto a parchment-lined baking sheet. You can shape them round or slightly flattened—whatever you prefer!
- Let Them Set – Allow the cookies to cool at room temperature for about 30 minutes. If you’re in a hurry, place them in the fridge for 15 minutes to speed things up. Once set, they’re ready to enjoy!
Notes
Want to take your cookies to the next level? Here are some pro tips to make them even better!
- Want a richer chocolate taste? Use dark cocoa powder for a deeper flavor.
- Need them to set faster? Pop them in the fridge for 15 minutes instead of waiting at room temperature.
- Prefer a nut-free version? Swap the peanuts for pumpkin seeds or extra coconut flakes.
- Want an extra crunch? Stir in some crushed pretzels or cornflakes for a fun texture twist!
- Storage Tip: Keep them in an airtight container at room temperature for up to a week or freeze for up to 3 months.