Un-baked Cookie Nests

I created these adorable little edible nests as favors for The Littlest Apple’s class Easter party.  I’ve seen several different recipes for these, some using shredded wheat, some using crispy chow mein noodles, some using oatmeal.  Ultimately, I picked this recipe since I had all of the ingredients on hand.  Normally when I make cutesy stuff like this, it is more about the appearance than the actual taste, but these actually taste REALLY good.  How could they NOT with all that sugar and butter?!  I was surprised by how easily these came together.  I have lofty aspirations for my Easter brunch menu, but if I’ve got the time, I’d like to make these again to use for the place settings and/or favors.

Un-baked Cookie Nests

from Kitchen Simplicity

Makes: 12 large

Ingredients:

• 2 cups sugar
• 1/2 cup milk
• 1/2 cup butter
• 3 cups rolled oats
• 4 Tbsp. cocoa powder
• pinch salt
• 1 cup coconut
• 1 tsp. vanilla
• mini chocolate eggs and coconut, for decorating.

Bring sugar,  milk and butter to a boil in a saucepan. Simmer 3 minutes.  Remove from heat and stir in remaining ingredients until well incorporated.  Spoon into lightly greased muffin cups (or use un-greased silicone muffin cups for easier removal). Using the back of a spoon press the mixture down in the middle and up along the sides, forming a nest. Allow to harden.  Using a knife, loosen the edges and gently pop out the nests.  Store covered at room temperature for up to two days. Freeze for longer storage.  To decorate: sprinkle with coconut and fill with mini eggs.