Boiled Cookies Recipes

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.

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.

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.

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.

Steps:

• Press hard-cooked egg yolks through a fine-mesh strainer into a bowl. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cooked egg yolks and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. fluted cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Brush with egg yolk., Bake until lightly browned, 12-14 minutes. Remove from pans to wire racks to cool completely.

Steps:

• In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• Add quick cooking oats, peanut butter, and vanilla; mix well.
• Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.