Boiled Cookies Recipes

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Add the first six ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Add peanut butter into the hot mixture and stir until melted.
• Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
• Mix in the dry oats until they are completely coated.
• Drop cookies by tablespoonfuls onto wax paper.
• Let cool until set.
• *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

NO BAKE COOKIES I

Steps:

• In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

BOILED COOKIES

Steps:

• 1. Place the first 4 ingredients into a non-stick boiler and blend together. Place on the eye of the stove and stir continuously. When mixture begins to boil, time it for 1 minute only and then remove from the stove.
• 2. After removing from eye, blend in the last 3 ingredients and stir well. Spoon out onto wax paper in small cookie piles. Set aside and let cool approximately 2 hours. You can place them in the freezer to cool quicker.

BOILED COOKIES RECIPE - (4/5)

Steps:

• 1. In saucepan, mix butter, sugar, cocoa, and milk together over medium heat, stirring occasionally until butter is melted and ingredients are well mixed. 2. Bring to roiling boil, and boil for 1 minute, stirring constantly. 3. Remove from heat and quickly beat in peanut butter, quick oats and vanilla until well blended. 4. Drop by tablespoons onto waxed paper and allow to set.

BOILED COOKIES !

Steps:

• 1. In a sauce pan: Mix together ingredients for boiled mixture. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from heat.
• 2. Stir in well the vanilla and peanut butter. Stir in the oat meal until mixed in and well coated.
• 3. Drop by teaspoonfuls onto wax paper lined baking sheets. These will firm up and harden for easy storage. Do not need to refrigerate.

MOM'S SOFT RAISIN COOKIES

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

BOILED OATMEAL COOKIES (PREACHER COOKIES)

Steps:

• Put oats in a large bowl.
• In a small saucepan over medium heat bring to a full boil: butter, milk, sugar, and cocoa. Reduce heat and simmer for 3 minutes. Remove from heat. There is a knack to this. Boil them too long, they will be dry and crumbly, too short and they will be runny.
• Quickly add peanut butter, salt, vanilla.
• Mix liquid into oats. Add more oats as necessary until it has a moist doughy consistency.
• Quickly put in buttered cake pan or quickly drop by the teaspoonful onto wax paper. Let them stand at room temperature for one hour.
• Variations: Add 1/2 cup coarsely chopped nuts, or Coconut. Replace 1/2 the oats with coconut. Use less cocoa and more peanut butter.