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Sharing the boiled cookie recipe
closeup of boiled cookies
A look at the results of the boiled cookie recipe. - photo by Photo provided

This is the time of year when all of us need to make special treats for the holidays. Memories of this old-time recipe remind me of certain people. My mother made these as did cousin Vivian Zoller. The treats resemble candy more than cookies. A platter of these would find their way to a church social or family gathering. Because they contain oatmeal and nuts, they seem somewhat healthy despite the sugar. This is not a treat for anyone with peanut allergies, although you can leave the peanut butter out and skip the pecans if you like. Boil a batch of these and let them cool to share with loved ones or neighbors and friends. You do not need an oven for these treats.

Boiled Cookies
2 cups sugar
1 stick butter or margarine
½ cup milk
4 tablespoons cocoa
2 ½ cups quick cooking oats
2 teaspoons Vanilla
½ cup peanut butter
½ cup chopped pecans

Over medium heat in a heavy pot combine the sugar, butter, milk and cocoa.  Stir until mixture reaches a fully rolling boil that cannot be stirred down.  Continue cooking and stir for 2 minutes. (Be sure to measure all ingredients carefully). Remove from heat and stir in vanilla and peanut butter (optional). Add oatmeal and pecans (optional).  Beat by hand a few minutes until well blended.  Quickly drop by teaspoonful into mounds on waxed or parchment paper. Let cool thoroughly. Store these cookies in an airtight container, with waxed paper or plastic between the layers. This is not a recipe for a rainy day because they may not get firm. If the cookies remain sticky and do not harden, place briefly in refrigerator or freezer until firm.

This was written by Susan Exley of Historic Effingham Society. If you have photos, comments or information to share, contact Susan Exley at 754-6681 or email her at: