Best Boiled Cookies Recipes

GRANDMA'S BOILED RAISIN COOKIES

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.

NO-BAKE BOILED CHOCOLATE FUDGE OATMEAL COOKIES (PEANUT BUTTER OP

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.

GRAMMY CARL'S RULE FOR MOLASSES COOKIES WITH BOILED MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined.
• Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread.
• Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting.
• For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted.
• Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract.
• Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve.

BOILED CORN FLAKE PEANUT BUTTER COOKIES

Steps:

• 1. In a sauce pan: Bring sugar and syrup to a boil. Let boil for 1 minute. Stir in the peanut butter until it is well blended and melted. Add the corn flakes, stirring to coat well.
• 2. Drop by spoonfuls onto a wax paper lined cookie sheet. Let cool and firm up. Stir in airtight container.

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.

BOILED COOKIES

Steps:

• 1. Place the first 4 ingredients into a non-stick boiler and blend together. Place on the eye of the stove and stir continuously. When mixture begins to boil, time it for 1 minute only and then remove from the stove.
• 2. After removing from eye, blend in the last 3 ingredients and stir well. Spoon out onto wax paper in small cookie piles. Set aside and let cool approximately 2 hours. You can place them in the freezer to cool quicker.

BOILED RAISIN COOKIES

Steps:

• 1. Boil raisins with water until almost all water is absorbed. Cool.
• 2. Cream together sugar, crisco, and butter. Add eggs.
• 3. Sift together flour, salt, nutmeg and cinnamon.
• 4. Add to butter mixture and mix in remaining ingredients, including the raisins.
• 5. Drop by teaspoon onto un-greased cookie sheet. Bake 10 minutes in a 350 degree oven. Let stand on cookie sheet 2 minutes, then remove to wire rack to cool.

BOILED GINGERBREAD COOKIES

Steps:

• Combine molasses, sugar, and spices in a medium saucepan, and bring to a boil, stirring to dissolve; boil 2 minutes. Transfer mixture to a stand mixer fitted with the paddle. Add baking soda and salt, and beat on low speed until frothy, about 2 minutes. Beat in butter, 1 tablespoon at a time, until thoroughly combined. Beat in a third of the flour, then the egg and remaining two-thirds flour. Increase speed to medium, and beat until mixture is smooth, pulls away from sides of bowl, and is no longer tacky (add more flour, 1 tablespoon at a time, if needed), about 3 minutes. Transfer mixture to a lightly floured surface, and knead, adding flour as needed, until a cohesive dough forms (it should no longer stick to your hands), about 5 minutes. Divide dough in half.
• Preheat oven to 325 degrees. Roll out half the dough to a little less than 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until golden on edges, 18 to 20 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
• Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely at room temperature, at least 4 hours or (ideally) overnight.

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.

COCA-COLA BOILED OATMEAL RAISIN COOKIES

Steps:

• In a large covered saucepan, gently boil raisins in Coke for 20 minutes.
• Add oil and sugar.
• Cool and add the balance of the ingredients.
• Drop by spoonfuls onto a greased cookie sheet.
• Bake at 350 degF for 12- 15 minutes.

AMISH BOILED COOKIES - 2 WW POINTS

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.

BOILED COOKIES !

Steps:

• 1. In a sauce pan: Mix together ingredients for boiled mixture. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from heat.
• 2. Stir in well the vanilla and peanut butter. Stir in the oat meal until mixed in and well coated.
• 3. Drop by teaspoonfuls onto wax paper lined baking sheets. These will firm up and harden for easy storage. Do not need to refrigerate.

BOILED COOKIES RECIPE - (4/5)

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.

BOILED RAISIN COOKIES

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.

BOILED RAISIN COOKIES

Steps:

• Simmer raisins & water until almost dry. Cool. Mix together sugar & butter until smooth. Add eggs. Add dry ingredients Stir in raisins & nuts Shape dough into small balls & roll in cinnamon & sugar mixture before baking. Bake at 350 for 12 minutes.

BOILED MOLASSES COOKIES

Steps:

• Preheat oven to 375 F.
• Boil molasses over low heat for 1 minute.
• Remove from heat.
• Add sugar and butter.
• Mix well.
• Add rest of the wet ingredients and mix well.
• Add dry ingredients and mix well.
• Roll into ball: place on a greased cookie sheet.
• Press with a fork and sprinkle with sugar.
• Bake for about 10 minutes.

BOILED COOKIES

Steps:

• Combine sugar, milk, butter and cocoa. Bring to a boil and boil for two minutes. Remove from heat and add the rest of the ingredients. Stir well, then drop by spoonsful onto waxed paper to cool. Makes a dozen great big piggy cookies, or more dainty non-piggy ones.

CHOCOLATE BOILED NO BAKE OATMEAL COOKIES

Steps:

• 1) In a medium-size heavy-bottomed saucepan over medium heat, combine the cocoa, sugar, milk, and butter. 2) Bring the mixture to a boil over medium heat, then stir and boil for 1 to 2 minutes. Make sure the mixture is at a rolling boil before beginning to count the cooking time. 3) Remove from the heat and stir in peanut butter, vanilla, and oats. 4) Drop by teaspoonfuls onto a cookie sheet lines with waxed paper or silicone mat. We like to use a small ice cream scoop or cookie scoop when making drop cookies - it speeds up the process and gives the cookies a uniform appearance. 5) Refrigerate for 1 hour, until firm.

HARD BOILED EGG COOKIES

Steps:

• Preheat oven to 350 degrees. Mash egg. Combine all ingredients by hand, or using a food processor and process until mixture comes together. Add chocolate chips and combine by hand using a wooden spoon or clean hands. Make golf ball sized balls of cookie dough and place them on parchment lined baking sheets. Flatten balls of dough slightly with your hand. Bake for 15 minutes. Remove cookies from oven and let them sit on the cookie sheet for 5 minutes before transferring them to a cooling rack. (adapted from The girl who ate anything.)