Boiled Oatmeal Cocoa Cookies Recipes

NO BAKE COOKIES III

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.

NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES

Steps:

• Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
• Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

COCOA OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered.

NO BAKE COOKIES

Steps:

• Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
• In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
• Set over medium heat, and cook stirring frequently until it reaches a full boil.
• Allow mixture to boil 60 seconds without stirring.
• Remove from heat, immediately add in vanilla, peanut butter and quick oats.
• Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.
• Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
• Store cookies in an airtight container at room temperature.

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.

NO-BAKE CHOCOLATE OAT COOKIES

Steps:

• In a large saucepan, combine the sugar, milk and butter; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat., Stir in the oats, coconut, cocoa and vanilla. , Working quickly, drop by rounded tablespoonfuls onto waxed paper. Let stand until set, about 1 hour.

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.

BOILED OATMEAL COCOA COOKIES

Steps:

• 1. Combine the sugar or Splenda sugar,cocoa, butter and milk in a saucepan. On medium heat, bring to boil for a full minute. Remove from heat. Then put in the oatmeal in the mix.
• 2. Stir in the peanut butter(optional).Drop by spoonful onto wax paper. Let cool for at least 30 minutes.