Simple, but delectable

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This article was published 14/12/2023 (632 days ago), so information in it may no longer be current.

Today’s holiday goodie is a crowd-pleasing, no-bake haystack cookie from Julie Mikuska.

This recipe comes from the Canadian Foresters Centennial Cookbook, co-edited by my mother Shirley, published in 1979. It was submitted by my sister, Laura, but I don’t know where the original recipe came from. We made these cookies often, as they are so easy and so good.

When my daughters were small, we made these cookies mainly at Christmastime, and they later made them more often. They couldn’t remember the name of the recipe so they called them “Earth” cookies. I still get requests from them for the recipe.

‘Out-of-This-World’ Cookies

750 ml (3 cups) rolled oats
125 ml (1/2 cup) chopped walnuts or pecans
250 ml (1 cup) fine unsweetened coconut
60 ml (1/4 cup) cocoa powder
5 ml (1 tsp) vanilla
500 ml (2 cups) white sugar
125 ml (1/2 cup) milk
125 ml (1/2 cup) butter or margarine

Combine oats, nuts, coconut, cocoa powder and vanilla in a bowl. Set aside.

Add sugar, milk and margarine or butter to a saucepan and bring to a full boil over medium high heat. Remove from stove immediately once boiled.

Pour hot sugar mixture over oats and mix well to combine. Drop from a spoon onto waxed or parchment paper and let stand until firm.

— Submitted by Julie Mikuska

Eva Wasney
Reporter

Eva Wasney has been a reporter with the Free Press Arts & Life department since 2019. Read more about Eva.

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