Ever since I was big enough to stand at the stove on a stool, my mom started teaching me how to make the best boiled cookies. I know a lot of people call them no-bake, and yes, they are no-bake cookies, but for some reason, my mom just called them boiled cookies. Over the years, I’ve heard my friends call them other names, too. Like mud pies or cow patties. For obvious reasons, I like the name Boiled Cookies!
I’ve been making these cookies for so long, it’s as if they have become a part of who I am. When we have pot lucks at work, everyone expects me to bring my boiled cookies. Others have tried to make them, but have problems getting them to turn out correctly. These are very sensitive cookies – meaning, if you don’t get it just right, they will flop. So here’s my attempt to help others create these tasty little treats!
Recommended reading: Best Cookie Sheets
First, let’s start with the needed ingredients:
- 1 stick of butter
- 2 cups of sugar
- 1/2 cup of milk
- 3 Tablespoons of cocoa
- 2 cups quick oats
- 1/2 cup peanut butter (I use creamy, but crunchy will also work)
- 1 teaspoon vanilla
Simple ingredients for simple cookies! I have used 1/2 cup of margarine instead of the one stick of butter before, but they don’t turn out as well. I recommend that you use the stick of butter. If you are making these cookies, then you are not watching your weight or worried about using non-fat ingredients. So, use the right ingredients and make them the right way! Just don’t eat them all at once – limit yourself!
Recommended reading: Best Cookie Scoops
Before you start to mix anything, get a bowl and measure in your two cups of quick oats and set it off to the side. Next, measure out your peanut butter and also set it to the side. Have your vanilla open and ready to go, also. These ingredients go last, but must be added quickly.
Another thing to do before cooking them, is to lay out a piece of wax paper, you’ll need this to put the cookies on.
The next thing to do is to get a nice sized saucepan and put in all of your dry ingredients(except the quick oats). Mix them up well. Now, turn the burner on a medium heat and add the milk and butter. Make sure you keep stirring as the burner heats up and get it all blended together. Don’t rush it by putting your burner on high. If you do that, you’ll overcook them. Be patient and keep it on medium. Once it begins to boil, time it for three minutes. One mistake that I’ve made before is that I start the timer before it is at a full boil. Get that full boil going, keep stirring the whole time, then start to time it for three minutes. Once your three minutes is up, get it off of the burner. Quickly add your oats, vanilla and peanut butter. Get it all mixed together well.
Recommended reading: Best Cookie Cookbooks
You are now ready to start dropping cookies onto the wax paper. I use a tablespoon to do this. You’ll have to move quickly because once the mixture begins to cool down, it will harden. Don’t worry about making perfectly sized cookies, just get them dropped quickly.
Once they have cooled and set, you can remove them from the wax paper and put them into a bowl or whatever you want to store them in. Just make sure that they are completely cool. My cookies usually don’t make it that far. With my family, they eat them straight off of the wax paper unless I’ve told them they are for pot luck!
Recommended reading: 15 Baking Tools and Equipment that Beginners Need to Get Started
The best way to guarantee that these cookies will turn out right is to make sure you pre-measure those last ingredients, don’t turn the heat too high, and make sure you time them from a full boil.
Enjoy this easy to make, quick, chocolate treat!
While you’re here, be sure to check out our kitchen product reviews!
Average rating / 5. Vote count: