Mississippi is the state of my granny. I refer to these pancakes as her “soul food” since she grew up in an era when those who had little made even the most basic foods taste incredibly good. She made these pancakes to motivate us out of bed on Sunday mornings before church. Although they still resemble pancakes but have a crepe-like feel, they are excellent.
| Prep Time: | 10 mins |
| Cook Time: | 7 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 17 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 cup white sugar
- ½ cup milk
- ½ cup butter
- 1 (12 ounce) bag semisweet chocolate chips
- 2 cups quick-cooking oats
- 1 cup shredded coconut
- ½ cup chopped walnuts
Instructions
- Line a baking sheet with waxed paper.
- Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
- Chill until firm, about 1 hour.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 33 mg |
| Sugars | 17 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very good no bake cookie! It is similar to the no bakes with cocoa and peanut butter in them, except this one has no peanut butter. Perfect for those who have a nut allergy! I halved the recipe and used milk chocolate chips because it’s what I had. I also used unsweetened coconut and pecans instead of walnuts, again, because it’s what I had in the pantry. A delicious, rich cookie that definitely satisfies the sweet tooth.