Retro Classic: Eskimo Cookies

This cookie goes by many names but I did realise it until I went away to university and found out that everyone I’d met called it something different — “Chocolate Haystacks” and “Cow Pies” were two of the most memorable and obvious names encountered.

I remember asking my mom why they were called “Eskimo Cookies” and she said that it was because you didn’ t bake them so they stayed cold like Eskimos. (Of course my impressions of said Eskimos looked something more like this than what life in the arctic is actually like.)

Nowadays, whenever I think of these cookies I consider the political correctness (or lack thereof) of the name. It’s been many years since I’ve heard Inuits referred to as “Eskimos” but somehow the name “Inuit Cookies” just doesn’t have the same ring. With that said, the name my grandmother referred to Brazil Nuts with I found astounding and I would never dream of using but in spite of the other names used to refer to these cookies, I always think of them with the name I grew up with. I’m sure there’s a socio-linguistic study to be found there.

This is getting far more complicated than I anticipated. Consider these to be yummy comfort food cookies (no matter what you call them or why!)

The Recipe:

1 cup / 250mL coconut
3 cups / 750mL rolled oats (not quick oats)
6 tbsp / 90mL cocoa
1/2 cup / 125mL butter (my mom used solid margarine and it worked fine)
2 cups / 500mL sugar
1/2 cup / 125mL milk
1 tsp / 5mL vanilla

How-To:

Spread out waxed or parchment paper on a dry, flat surface.

In a bowl, mix together the coconut, rolled oats and cocoa and set aside.

In a large sauce pan, bring the butter, sugar, milk and vanilla to a rolling boil and boil for 1 minute. Mix in the dry ingredients and stir to combine.

Drop by spoonfuls onto the waxed paper and allow to cool. Peel from the paper and place in a sealed container. If in a humid environment, these are best kept in the fridge so that they stay solid.

Enjoy!