Chocolate Oatmeal & Chocolate Nut Drops cookies (1964)

Scotch Toffee Bars Sugar 'n Spice Cookies-recipes-march-1964 (2)

Chocolate Nut Drops cookies recipe


2 cups sugar
2 squares (2 oz.) unsweetened chocolate
1/4 teaspoon salt
2 tablespoons light corn syrup
2/3 cup milk
1 teaspoon vanilla 2 tablespoons butter or margarine
1-1/2 cups Quaker or Mother’s Oats (quick or old fashioned, uncooked)
1 cup shredded or flaked coconut
1/2 cup chopped nutmeats


Combine sugar, chocolate, salt, syrup and milk in medium-sized saucepan. Cook over medium heat, stirring frequently, to 236 F or until a soft ball forms when dropped into cold water. Remove from heat; stir in vanilla, butter, oats, coconut and nutmeats. Drop immediately by teaspoonfuls onto waxed paper.

Makes 3 dozen cookies

Chocolate-square Oatmeal Cookies recipe


3/4 cup sifted all-purpose flour
1 egg
1/2 teaspoon vanilla
1/2 teaspoon soda
1/2 teaspoon salt
1-1/2 cups Quaker or Mother’s Oats (quick or old fashioned, uncooked)
1/2 cup firmly-packed brown sugar
1/2 cup granulated sugar
1/2 cup shortening, soft
1/4 cup chopped pecans


Sift together flour, soda and salt. Add sugars, shortening, egg and vanilla. Beat until smooth, about 2 minutes. Stir in oats and pecans. Shape dough into one 12-inch roll. Wrap; chill thoroughly. Slice; place on ungreased cookie sheets. Bake in preheated moderate oven (375 F) 10 to 12 minutes. Remove from oven; immediately place small square of milk chocolate bar on each. Remove from cookie sheets; press pecan half into chocolate.

Makes 3 dozen pieces

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