Peanut Butter, Oatmeal, Pecan,Cocoa Boiled Cookies
Ingredients
- 1 stick butter
- 4 cups sugar
- 1/3 cup cocoa
- 1 cup milk
- Dash salt
- 6 cups quick oats
- 3 tbsp vanilla
- 1 cup peanut butter
- 3/4 cup pecans
Step-by-Step Instructions
- Mix butter, sugar, cocoa, milk and salt in a heavy-bottomed pot. Bring to a boil, and let it boil for 3 minutes, then remove from heat.
- Mix quick oats, vanilla, peanut butter and nuts in a separate bowl. Stir into chocolate mixture until well combined.
- Drop by spoonfuls onto waxed paper. Let cool until set, about 10-15 minutes. Makes 4-5 dozen.
Common Problems and Solutions
Q: Why didn't my cookies set up properly?
A: Make sure you boil the sugar mixture for the full 3 minutes at a rolling boil. If undercooked, they'll stay too soft. Also work quickly when dropping them onto waxed paper, as the mixture begins to set as it cools.
Q: Can I make these without nuts?
A: Yes, you can omit the pecans if needed. The cookies will still have great flavor from the peanut butter and cocoa. You could also substitute with chopped walnuts or almonds.
Q: My cookies are too crumbly—what happened?
A: This usually means the mixture was boiled too long or got too hot. Stick to exactly 3 minutes of boiling, then remove from heat immediately.
Tips and Techniques
Work quickly once you mix the hot chocolate mixture with the oat mixture—it starts to set up fast. Have your waxed paper ready and a helper to drop cookies if possible. If the mixture becomes too stiff to drop, you can briefly return it to low heat to soften slightly.
Ingredient Substitutions
- quick oats: old-fashioned rolled oats
- peanut butter: almond butter or sunflower seed butter
- whole milk: 2% milk or evaporated milk
Equipment Needed
- Heavy-bottomed pot or saucepan
- Wooden spoon or heat-resistant spatula
- Large mixing bowl
- Waxed paper or parchment paper
- Spoon for dropping cookies
Historical Context
Boiled cookies became popular during the Depression era as an economical no-bake treat that didn’t require precious oven fuel. They remain a staple at Louisiana potlucks and family gatherings, with recipes passed down through generations like this one from Lou Guidry of Crowley.
