Myrnas Uncooked Cookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the remaining confectioners' sugar out on a plate. When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it. Let cool completely on wire racks, then store in airtight containers.

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:

• Please read all steps before starting! Gather all your ingredients, measuring cups, spoons and lay out a couple feet of wax paper, it all comes together very quickly.
• In a pot over medium high heat, add your butter or margarine and melt, try not to boil.
• When the butter is melted add the milk THEN sugar, stir only enough to mix the sugar into the mixture.
• Add the cocoa, using the back side of a spoon, press any cocoa lumps against the side of the pot (stir as sparingly as possible).
• When the mixture comes to a boil add the vanilla, gently stir in (again, only a couple of stirs).
• Let boil for about 1 1/2 minutes (2 minutes maximum),.
• Take off the burner and add the oatmeal, roll the oatmeal in, again gently, minimizing the stirring (you may have to add a bit more (1/4 cup maybe) than 3 cups of oatmeal if the mixture is not thick enough to build mounds).
• Drop onto the wax paper in whatever size cookies you desire, and let set up for awhile (which is usually about 5 minutes at our house.).
• This will yield about 24 cookies, you can easily double the recipe, which I always do as they will go quick and they do keep well -- Hope you enjoy and will provide feedback -- :o).
• NOTE: over stirring and/or over boiling will result in the cookies setting up too hard and they dry out too quickly.

Steps:

• 1. Combine the sugar, cocoa, milk, and butter in a saucepan.
• 2. Bring to a rolling boil. Continue to boil for two minutes.
• 3. Remove from heat and add peanut butter, extracts, and nuts. Stir to blend.
• 4. Add the oats and stir.
• 5. Drop by teaspoonfuls onto wax paper. Work quickly as ingredients harden fast.

Steps:

• In a saucepan over medium heat, bring first 3 ingredients to a boil.
• Cook for 3 minutes, stirring constantly. Remove from heat.
• In a large mixing bowl, combine remaining ingredients and add milk/sugar/butter mixture.
• Mix thoroughly and drop by tablespoons onto wax paper-lined cookie sheets to harden. Place in fridge or freezer to speed the process.

Steps:

• Heat the oven to 350 degrees F. Mix the sugar, egg whites and coconut together until well blended. Drop by rounded teaspoonfuls onto 1 cookie sheet. Using your hands, pinch each coconut mound to form it into a small bar. If using almonds, press them gently into the top of the bars. Bake until light golden brown, about 10 minutes. Let cool completely.
• Melt the chocolate. Working 1 at a time, drop the coconut bars into the chocolate and fish them out with a fork, shaking lightly to allow some of the excess chocolate to drip off. Place on the second cookie sheet and let the chocolate set until firm. Store in an airtight container for up to 1 week.