Twinkles (aka No-Bake Chocolate Drop Cookies)
Twinkles (aka chocolate drop cookies) are one of my family’s favorite recipes. They are quick to make, and oh so good.
Be sure to lay out the newspaper on a large flat surface and cover it with waxed paper, or cover the surface with silicone mats ahead of time. Once you take the chocolate off of the heat and add in the remaining ingredients, the cookies begin setting quickly. They will set in the pan if you are too slow.
You will need:
I have included brand names for simplicity, but feel free to use the brands you prefer.
- 2 cups Lantic white sugar
- 1/2 cup Carnation evaporated milk (not 2%)
- 1/2 cup Becel margarine
- 6 heaping tsp Fry’s cocoa powder
- 1/2 tsp sifto table salt
- 1 tsp Club House vanilla extract
- 2 cups Quaker rolled oats (not the large rolled oats)
- 1 cup Great Value desiccated coconut
DIRECTIONS
1. Combine margarine, white sugar, evaporated milk, cocoa powder, and salt in a large saucepan.
2. Bring to a boil over medium heat, stirring constantly to prevent scorching. Boil for exactly 2 minutes.
3. Remove from heat and stir in vanilla extract. Add in the rolled oats and coconut. Mix well.
4. Working quickly, drop by the spoonful onto the prepared table or countertop. Let the twinkles sit until they firm up.
5. Store in a covered container or cookie tin, with waxed paper between layers to keep them from sticking together. Sticking is not usually an issue, but it can happen. There is no need to store them in the refrigerator.
Twinkles Substitution Ideas:
Substitution #1: Mint extract can be used instead of vanilla extract if you’d prefer a nice fresh chocolate mint flavour.
Substitution #2: 1/4 cup of margarine and 1/4 cup of smooth peanut butter instead of 1/2 cup of margarine for a peanut butter chocolate flavour.
Twinkles
Course: Dessert, Cookies, No-bake40
servings5
minutes5
minutes76
kcalTools needed: Large saucepan, 1/2 cup and 1 cup measuring cups, 1/2 tsp and 1 tsp measuring spoons, wooden spoon or wooden spatula, tablespoon (for dropping the cookies onto the waxed paper), waxed paper and newspaper or silicone mats.
Lay out the newspaper on a large flat surface and cover with waxed paper, or cover surface with silicone mats. You need to do this ahead of time because once you take the chocolate off of the heat and add in the remaining ingredients, the cookies begin setting quickly. They will set in the pan if you are too slow.
Ingredients
2 cups white sugar
1/2 cup Carnation evaporated milk (not 2%)
1/2 cup margarine
3 tbsp Fry’s cocoa powder
1/2 tsp salt
1 tsp vanilla extract
2 cups Quaker rolled oats (not the large rolled oats)
1 cup desiccated coconut
Directions
- Combine margarine, white sugar, evaporated milk, cocoa powder, and salt in a large saucepan.
- Bring to a boil over medium-high heat, stirring frequently to prevent scorching. Boil for exactly 2 minutes.
- Remove from heat and stir in vanilla extract. Add in the rolled oats and coconut and mix well.
- Working quickly, drop by the spoonful onto the prepared table or countertop. Let the twinkles sit until they firm up.
- Store in a covered container or cookie tin, with waxed paper between layers to keep them from sticking together. Sticking is not usually an issue, but it can happen. There is no need to store them in the refrigerator.
Notes
- Substitution #1: Mint extract can be used instead of vanilla extract if you’d prefer a nice fresh chocolate mint flavour.
- Substitution #2: 1/4 cup of margarine and 1/4 cup of smooth peanut butter instead of 1/2 cup of margarine for a peanut butter chocolate flavour.
