Myrnas Uncooked Cookies Recipes

UNBAKED COOKIES

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.

NO BAKE CHOCOLATE COOKIES II

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.

MOM'S UNCOOKED COOKIES

Steps:

• Melt butter in pan over medium-low to medium heat.
• Add the evaporated milk, cocoa powder, and sugar to the melted butter. Stir and cook until the mixture comes to a complete boil.
• Cook for one minute.
• Remove the pan from the heat and add the vanilla, rolled oats, nuts if using, and coconut. Stir until completely mixed.
• Scoop mixture onto a cookie sheet that has been lined with wax paper.
• Let the cookies set until firmed up.

MYRNA'S TOASTED COCONUT-CHOCOLATE BARS

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.

MYRNA'S UNCOOKED COOKIES

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.

MYRNA'S HUNGARIAN PECAN COOKIES

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.

MAYAN MYSTERY COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and 3/4 cup sugar.
• Sift flour, baking powder, salt, spices and cocoa in a bowl and add to the butter mixture.
• Add egg and vanilla and mix until batter is uniform.
• Using your hands, roll dough into balls about the width of a quarter and tuck about 5 chocolate morsels into the center of each one.
• Press one rounded side of ball in sugar.
• Line cookie sheets with waxed paper and place balls on the paper.
• Flatten dough balls using a glass.
• Bake for 8 minutes, being careful not to overbake; the cookies should be delicate and soft in the center.
• Let cool on the cookie sheet.

MY NANA'S LACE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix oats, brown sugar, flour, and salt together in a bowl. Stir in melted butter until well blended. Pour in egg and vanilla extract and mix until well blended.
• Drop dough by 1/2 teaspoonfuls, at least 2 inches apart, on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 4 to 5 minutes.
• Remove from the oven and let cool slightly until firm, 5 to 10 minutes. Transfer cookies to wire racks to cool completely. Continue baking remainder of cookies, 1 cookie sheet at a time, according to instructions.

MAYAN MYSTERY COOKIES

Steps:

• Line two baking sheets with parchment paper or a silicone baking mat. Cream the butter and ¾ cup sugar in a food processor. Sift the flour, baking powder, salt, spices and cocoa in a medium bowl and add to the butter mixture. Add the egg and vanilla and process until the batter is uniform. Refrigerate the dough for at least an hour. Preheat oven to 350-degrees F. Using your hands, roll the dough into balls about the width of a quarter. Tuck about 5 chocolate chips into the center of each one. Put some sugar on a flat plate and roll the balls in the sugar to cover lightly. Place the balls on the baking sheets. Bake for 8 minutes, being careful not to overbake; the cookies should be delicate and soft in the center. Let cool on the baking sheets. Makes about 5 dozen cookies.