SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 161.1
  • Total Fat: 6.3 g
  • Cholesterol: 5.3 mg
  • Sodium: 36.1 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.8 g

View full nutritional breakdown of Boiled Cookies calories by ingredient
Report Inappropriate Recipe

Boiled Cookies

Submitted by: LADYFROMTHEWOOD

Introduction

Made with skim milk, but with real butter and natural peanut butter, this fudgey cookie is more like a candy that you can drop into cookies or a slab that you can cut into squares after it sets up. Hey, it says "cookie" in the title so use moderation! Made with skim milk, but with real butter and natural peanut butter, this fudgey cookie is more like a candy that you can drop into cookies or a slab that you can cut into squares after it sets up. Hey, it says "cookie" in the title so use moderation!
Number of Servings: 24

Ingredients

    2 cups granulated sugar
    1/2 cup dry cocoa
    1/2 skim milk
    1/2 stick butter (4 tbsp)
    1/2 c. creamy peanut butter
    1/2 tbsp pure vanilla extract
    2 1/2 c. QUICK oats
    1/4 c. pecan pieces

Tips

If your cookies don't set up then you may need to tweak your recipe next time. Maybe increase the oats by 1/4 c. or boil 20-30 seconds longer.


Directions

Have all your ingredients measured out and ready before beginning the stove. Lay a stretch of wax paper out on the countertop for dropping/pouring the hot mixture on. Have a timer you can use.
Ready?
Pour sugar and cocoa into a large sauce pan. Mix together well. Add milk. Stir well. Add butter in pats (for quicker melting.)
Turn cap on medium-high heat. Stir the sugar/cocoa/milk/butter as the butter melts and the mixture comes to a boil. Bring to a ROLLING boil then boil for exactly one minute and 30 seconds. (This will be key in helping your cookies set up.)
When your timer goes off, remove the saucepan from the heat. Add the peanut butter and pecans, stir until almost melted in. Add vanilla extract (be careful for this raises the boiling point.) Mix in quick oats in batches until the whole mixture is incorporated completely.
Either pour the cookie mixture in a long slab about 1/4 inch thick (spread with a spoon) or drop spoonfuls onto the paper in about 24 equal 'cookies.'
Give them time (if you can) to set up and become solid.
Then cut the slab into 24 squares.


Serving Size: Divide into 24 equal squares or drops

Number of Servings: 24

Recipe submitted by SparkPeople user LADYFROMTHEWOOD.





TAGS:  Desserts |

Great Stories from around the Web


Rate This Recipe