Oh, these bring back sweet childhood memories! I grew up knowing these as “Spider Cookies” though they are known by a host of other names, too. Sometimes, they are simply called “Uncooked Chocolate Cookies”. Regardless their name, they are simple to make and very tasty; in fact, I’d say they are a close neighbour to candy.
These are indeed a vintage cookie. I don’t know their origins but do know they were popular in the 1960s and since. They have often been found at picnics and, whenever there was an event at school, inevitably somebody’s mom showed up with these treats in tow.
The great thing about these cookies is that you don’t have to bake them, they don’t take uncommon or a long list of ingredients, and they are relatively quick and easy to make, even for novice bakers.
[Printable recipe follows at end of post]
Spider Cookies
Ingredients:
2 cups white sugar
1/2 cup milk
1/2 cup butter, margarine, or shortening
pinch of salt
1 tsp. vanilla
2 1/2 cups quick cooking rolled oats (not instant)
1/2 cup coconut
6 tbsp cocoa
Method:
In medium-sized saucepan, combine sugar, milk, butter (or margarine or shortening), and salt. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, uncovered, stirring occasionally.
Remove from heat and add vanilla. Stir.
In large bowl, combine rolled oats, coconut, and cocoa. Stir well to combine.
Pour liquid ingredients over dry ingredients in bowl. Stir to combine. Mixture may seem soft but resist the urge to add more rolled oats which will make the cookies hard and chippy. Let mixture stand, undisturbed, for 15-20 minutes and it will begin to firm up.
Drop by spoonfuls onto wax-paper lined baking sheet. Place in refrigerator for apx. 1 hour to firm up cookies.
Yield: apx. 36 cookies
Store in airtight container. These cookies also freeze well.
Make sure you use a good quality cocoa to get the best, richest taste in these cookies.
If you happen to make these around Easter, they make cute little treats if you thumbprint an indent in the center of each and fill them with jelly beans, Smarties, or small Easter eggs.
Spider Cookies
Ingredients
- 2 cups white sugar
- 1/2 cup milk
- 1/2 cup butter, margarine, or shortening
- pinch of salt
- 1 tsp. vanilla
- 2 1/2 cups quick cooking rolled oats not instant
- 1/2 cup coconut
- 6 tbsp cocoa
Instructions
-
In medium-sized saucepan, combine sugar, milk, butter (or margarine or shortening), and salt. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, uncovered, stirring occasionally.
-
Remove from heat and add vanilla. Stir.
-
In large bowl, combine rolled oats, coconut, and cocoa. Stir well to combine.
-
Pour liquid ingredients over dry ingredients in bowl. Stir to combine. Mixture may seem soft but resist the urge to add more rolled oats which will make the cookies hard and chippy. Let mixture stand, undisturbed, for 15-20 minutes and it will begin to firm up.
-
Drop by spoonfuls onto wax-paper lined baking sheet. Place in refrigerator for apx. 1 hour to firm up cookies.
-
Store in airtight container. These cookies also freeze well.
Recipe Notes
Yield: apx. 36 cookies
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