Wac Hia Cookies
Wac Hia Cookies are rich, chewy treats with oats, peanut butter, and cocoa, perfect for satisfying sweet cravings and great for casual gatherings or everyday snacking.
Ingredients
Instructions
- Mix oats, peanut butter, and vanilla in a bowl.
- Knead with hands to achieve a crumbly consistency.
- Combine sugar, oleo, milk, and cocoa in a saucepan on the stove.
- Bring to a boil and cook for 2 minutes.
- Pour the hot mixture over the oat mixture and mix well.
- Spoon onto a greased cookie sheet and let cool.
Tips & Substitutions
For a nut-free version, substitute peanut butter with sunbutter or almond butter. To enhance the chocolate flavor, consider adding a pinch of salt and a sprinkle of chocolate chips. If you prefer a chewier texture, reduce the cooking time slightly when combining the wet ingredients. Mixing with your hands allows for better incorporation of the ingredients, ensuring a perfect crumbly consistency.
Serving Suggestions
These cookies are delicious on their own, but they pair beautifully with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert. For a complete treat, serve alongside a slice of Never Fail Lemon Pie. They make a great snack for kids and are perfect for lunchboxes or picnics.
Storage & Reheating
Store leftover Wac Hia Cookies in an airtight container at room temperature for up to one week. For longer storage, place them in the refrigerator where they can last for up to two weeks. They can also be frozen for up to three months. To enjoy them warm, simply reheat in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Wac Hia Cookies contains roughly 863 calories, with 20g protein, 119g carbohydrates, and 35g fat. It is an excellent source of iron (67% of the Daily Value), dietary fiber (47% of the Daily Value), and calcium (42% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 535mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of quick cooking oats?
Yes, you can use rolled oats, but the texture may be slightly different. Quick cooking oats absorb moisture more quickly and create a softer cookie. If using rolled oats, consider processing them in a food processor for a finer consistency to better mimic quick oats.
What can I substitute for oleo?
Oleo can be substituted with margarine or unsalted butter. If you prefer a dairy-free option, use a plant-based butter alternative. Keep in mind that using butter may slightly alter the flavor and texture of the cookies, but they will still be delicious.
How do I know when the cookie mixture is ready to spoon onto the baking sheet?
The mixture should be thick and hold together when you scoop it. If it feels too dry, you can add a splash more milk to help it stick. Conversely, if it's too wet, add a bit more oats. The ideal consistency is crumbly but holds together when pressed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).