(by Shirley McNevich)
1 1/2 cups white sugar
1/2 cup butter
1/2 cup milk
1/2 cup Hershey's cocoa
1 tsp. vanilla
3 1/2 cups Quaker quick oats
1/2 cup Baker's angelflake coconut
3/4 cup chopped pecans
In a saucepan over medium heat add white sugar, butter, milk and cocoa--cook/stir until boiling. Once boiling, remove from heat--add vanilla, oats, coconut and chopped pecans--stir to mix. Drop by spoonfuls on to greased wax paper. Cool completely.
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