Making the cookies:

Begin by putting sugar, butter, milk, cocoa, and salt in a large saucepan and stirring constantly while bringing to a boil. Allow the mixture to boil for 3 whole minutes – this removes some of the moisture allowing the cookies to dry better.

Then, stir in the vanilla extract and add three cups of oats. This part is very dependent on the humidity in the environment. The more humid it is, the more oats you will need. I tend to need about 3 1/3 cups. Once you make these more, you will begin to get a feel for the right texture you need, but when in doubt add more – they taste better too dry than still wet. If you’re using old fashioned oats, allow the mixture to cool in the saucepan for 5 minutes.

The type of oats is crucial to the texture of these cookies. Using old fashioned oats will result in a chewier texture whereas the use of quick or instant oats makes a firmer but melt-in-your mouth texture similar to pralines which I prefer. If you choose old fashioned oats, then I recommend pulsing them in a food processor or a blender to make them smaller.

Shaping and Drying:

Drop the mixture by tablespoonfuls onto the wax paper or aluminium foil and let dry out until firm, about 30-45 minutes. I tend to leave them out overnight to harden.

Storage:

Once dry, store these cookies well covered in an airtight container for a week or freeze in a freezer friendly container or bag for up to three months.