Mud Cookies – makes about 18 tablespoon sized cookies
1 tablespoon NIDO (important to use dry whole milk powder, NIDO is best)
¼ cup water for milk
1 cup sugar
4 tablespoons shortening
6 tablespoons peanut butter (3 oz.)
1 ½ cups quick-cooking oats
4 tablespoons cocoa
½ teaspoon vanilla
These are a cross between fudge and a cookie. The critical part is when the mixture starts to get hot. As soon as it starts to boil, remove from heat. If it comes to a full boil the cookies will be very dry.
You need to be quick to make these cookies because they can harden fast. I suggest having all the ingredients measured out, ready to go. The wax or parchment paper should be laid out and ready for the cookies.
- Rehydrate milk by adding powdered milk to the water.
- Put sugar, shortening, and milk in a large saucepan, stirring occasionally over medium low heat. As soon as it starts to boil, remove from heat.
- Be sure you have removed the sugar mixture from heat and then quickly and thoroughly mix in oats, peanut butter, cocoa, and vanilla. Immediately drop heaping tablespoons of cookie “dough” onto clean surface (it is a good idea to place cookies on wax or parchment paper to keep them from sticking).
- Let cookies cool and harden. The length of time it takes for the cookies to harden will depend on how hot the cooked mixture was (usually 15 minutes to 1 hour).