Favorite Cookie, We callled them frogs where I come from (6)

CHOCOLATE UNBAKED COOKIES

1/4 lb. (1 cup) butter
1/2 cup milk
1 tsp. vanilla
1/2 cup sweetened cocoa
3 cups oatmeal
1/2 cup coconut


In saucepan place: butter, milk, vanilla, sweetened cocoa.
Bring to a rolling boil, boil 1 minute.

Remove from heat and add: oatmeal, coconut.

Mix together. Either drop by spoonfuls on waxed paper or place in a buttered pan and cut bars when cool.

Those are no bakes! And they are yummy! But we add a little peanut butter in ours.

My favs: Buckeyes!

cdo you have the recipe for "buckeyes" or is that what you call these

I do but I cannot give it out! It's been a secret since the early 1900's in our family!

But I will give you the bestest gingerbread recipe ever, it makes yummy soft gingerbread people. Instead of the hard gingerbread you get with a traditional recipe.

3/4 cup (1-1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1 pkg. (4-serving size)Butterscotch pudding instant mix
1 egg
2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon



BEAT butter, sugar, dry pudding mix and egg in large bowl with electric mixer on medium speed until well blended. Combine remaining ingredients. Gradually add to pudding mixture, beating well after each addition; cover. Refrigerate 1 hour or until dough is firm.

PREHEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place on greased baking sheets. Use a straw to make a hole near the top of each cookie to use for hanging.

BAKE 10 to 12 min. or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Decorate as desired.

that great thanks for sharing