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Chocolate Chews

This recipe is rated : 1

Recipe Ingredients

2 cups(480 ml) sugar
1 stick butter
1/2 cup (120 ml) cocoa
3 cups (720 ml) quick cooling rolled oats (not the instant oats!)
1/2 cup (120 ml) milk
1 tsp. (5 ml) vanilla
1/2 cup (120 ml) chopped nuts
large saucepan
mixing spoon
teaspoon
pot holders
sheets of waxed paper

Cooking Procedures

Put the sugar,butter,cocoa,and milk into the saucepan. Put the
saucepan on the burner and turn it on high. Stir the mixture until
it starts to boil. Quickly turn the heat down to medium. Stir and
boil for four minutes longer. Remove it from the heat. Turn off the
burner. Add the oats,nuts and vanilla to the saucepan. Stir until
well mixed. Drop the mixture by teaspoonfuls onto waxed paper
They are ready to eat when they cool. You can put them in the
refrigerator if you want them to cool faster. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

added, if desired. Pour into well greased baking powder tins and steam three or four hours, or put in a fireless cooker. Remove covers and dry in the oven. This makes two loaves. BROWN BREAD jl ! T/2 cups corn meal. 2j/ tsp. soda. Ijj cups rye meal or barley flour. 2 cups sour milk. 1 tsp. salt. 24 CUP molasses. 1 cup seeded raisins or chopped prunes Follow directions for Golden Bread. "RYE AND INJUN" 11/4 cups sweet milk. Y CUP molasses. 3 tsp. baking powder. ij cups rye flo

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