Boiled Cookies

Attributed to:  Rosemary, Rick

Source: Five Family Cookbook

Prep time: 10 min

Cooking time: 20 min

Servings: 24 small cookies

Difficulty rating: 2

Ingredients:

2 cups Sugar

1/2 cup Milk

1/4 cup Butter, salted

3 Tbs. Cocoa powder

1 teaspoon Vanilla extract

3 cups Quick-cook oats

1/2 cup Peanut butter (optional)

1/2 cup Pecans (optional)

Special tools/utensils needed:

Ice cream scoop

Wax or parchment paper

Instructions:

1. Line two baking sheets with wax or parchment paper and set aside.

2. Over medium heat, mix sugar, milk, butter, and cocoa powder in a medium saucepan, and begin whisking.  

3. Cook and whisk frequently until it reaches a full boil, then once it reaches a full boil stop stirring and let it boil for 1 minute. Do not start the minute timer until the mixture is at a full boil.

4. After one minute, remove from heat, and add vanilla extract, oats, and optional peanut butter and pecans. 

5. Stir well until the mixture is glossy brown and homogeneous. 

6. Working quickly, scoop about 2 tablespoons of the mixture with the ice cream soup and drop onto wax paper. The mixture will spread some, so leave space between cookies.  

7. Transfer cookie sheets to the refrigerator, and rest for 60 minutes before enjoying. 

8. Store in an air-tight container in the fridge for up to two weeks.