Two recipes in a row? I know, I know, but it’s just been one of those days. Speaking of which, I have a question for you fellow parents, especially those of the stay-at-home variety. Do you ever have those days where literally all you eat is the leftover food from your kids’ plates? Then, at the end of the day, you feel like total crap, and can’t figure out if you ate way too much, or no where near enough? Yeah, that was my day.
So, I did the only logical thing, and asked the hubs if he wanted to make some cookies. Specifically, “Glops.” They are drop cookies, aka “no bake” cookies, aka kitchen chemistry at its finest. When I was growing up, my stepmom always called them glops, so that’s what they are to me. And… it’s a pretty accurate visual description, so it works.
Wanna hear a funny story? As a young teen, these were my absolute favorite thing my stepmom made. I couldn’t get enough of them. However, with 6 kids in the house, I didn’t get free reign of the cookie jar. We were on “rations,” so to speak. So, one time when she made them, I snuck some into the pockets of my oversized sweatpants. I had maybe 2 or 3 per pocket. I was in the kitchen with my parents, doing some really silly mock break-dance moves. My big finish ended in a spin that went right into the splits. Guess what went flying out of my pockets? Yep. The cookies. I stood there, mortified, waiting for a punishment to befall. My parents weren’t very happy with me, but I think their reactions were a little less harsh than they normally would have been due to their hysterical laughter. But, I digress…
Toasted Coconut Pecan Glops
makes about 2-2.5 dozen cookies
1/2 cup butter
1/2 cup milk (or milk sub)
1/2 cup good, quality cocoa
2 cups of sugar minus a tablespoon (just trust me)
pinch of salt
1 tsp vanilla
3 cups rolled oats
1/4 cup (rounded, generous 1/4 of a cup) unsweetened shredded dry coconut
1/2 cup chopped pecans
1. In a small, dry skillet (no oil), preheated over medium heat, toss in coconut and pecans and toast for about 4 or 5 minutes. You want them to be nice and fragrant, but not to turn brown. Remove from heat. Mix in a bowl with the oats.
2. Combine butter, milk, cocoa, salt, and sugar in a med sauce pan. (I always use my 4 qt.)
3. Bring to a boil over med to med-high heat, stirring constantly.
4. As soon as it starts to boil, set a timer for 3 minutes. Continue stirring the entire time. Reduce heat slightly if necessary to keep if from boiling over. At the end of the 3 minutes, the consistency should be syrupy and stick to the spoon.
5. Remove from heat. Add the dry ingredients (the oat mix) to the chocolate mixture, and stir to incorporate.
6. Working quickly, drop spoonfuls of the mixture onto parchment paper.
7. Let cool 25 whole minutes. Set a timer. Walk away. I’m the queen of impatience, so I know how hard this step is. You can do it.
8. Enjoy the freaking heck out of them.
Here’s a tip: Don’t mess with the ingredient proportions on your first try! If you’re cookies turn out on the dry and crumbly side, you either need to slightly reduce the amount of sugar (by like a tablespoon), or the cooking time. Very slightly. They will still taste good, but nearly as good as they could. Vanilla ice cream helps in this situation. If they are too gooey, like they never quite firm up, then you need to slightly increase the amount of sugar or slightly (maybe 30 seconds) increase the cooking time. These will also still taste very good, just not as good. Ice cream helps here, too, but is not necessary.
This really is kitchen chemistry at its finest. They are kind of magical. I mean, when you get the ratio of sugar to liquids just right, the resulting texture is incredible. It took Jeff and I a while to perfect it, but we never complained, nor did we hear a complaint while eating our trials.
If you try them, let me know what you think!