Boiled Cookies Recipes

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:

• Preheat oven to 400°F.
• Bring water to boil in small pot, add raisans and boil 5 minutes. Cool. Do not drain water - it will be used in recipe.
• Cream shortening and sugar.
• Add eggs and beat well.
• Add cooled raisans with any left over water, and vanilla.
• Stir flour, baking powder, baking soda, salt, cinnamon and allspice to wet ingredients.
• Drop by teaspoon onto a lightly greased cookie sheet. This mixture is not meant to be really dry.
• Bake 10 minutes.

Steps:

• In a small saucepan, over medium heat, mix the butter, milk, sugar, and cocoa.
• Bring to a boil and cook for 1 minute
• Remove from heat and stir in the peanut butter, vanilla, and salt.
• Mix in the oats and pecans.
• Using a small cookie scoop or teaspoon, drop onto waxed paper and allow cookies to stand 1 hours
• Store in an airtight container.

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:

• 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.

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.

Steps:

• Prepare a cooling surface: sanitize and butter a countertop, butter foil, or spread waxpaper.
• In a large saucepan, mix sugar, cocoa, milk and butter.
• Bring to a boil and cook for one minute.
• (You will notice gloss disappear from mixture and slowly start to become more matified, at this point you must work very quickly. If this happens to completely during cooking, you might want to pour mixture into a bread pan and slice and serve like fudge or simply start over. When this occurs while spooning, speed it up!).
• Remove from heat and quickly add oats and vanilla (as well as peanut butter and nuts if desired).
• Drop immediately and rapidly by teaspoonful on waxed paper or buttered countertop.
• Let stand 1/2 hour until cool (if you can). Cookies will set as they cool.

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix pancake mix with water according to package directions.
• When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners' sugar and serve.

Steps:

• In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla and butter to form a dough. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners' sugar until thickly coated (or they will become crusty). Chill 20 minutes before serving.

Steps:

• In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.

Steps:

• Boil raisins in water for 5 minutes.
• Add 1 tsp baking soda.
• Cream margarine and sugar, beat in eggs and vanilla.
• Add raisin mixture.
• Mix dry ingredients, and combine with raisin mixture.
• Drop from a spoon onto greased cookie sheet.
• Bake 350 10-12 minutes.