Tilted Forum Project Discussion Community - View Single Post

Rodney · 10-25-2005, 01:06 PM

I found this cookie recipe in an old church cookbook, and I tried it out because it didn't require any baking and it looked really fast, which it was. They were pretty decent, but so sweet that they made my teeth ache. So here's the California version of boiled cookies, with less sugar and more chocolate. Kind of halfway between a cookie and a dark chocolate candy, and pretty darned popular.

3/4 cup sugar
1 egg
1/4 cup butter
4 ounces of not-very-sweet chocolate (baker's, bittersweet, semi-sweet)
1/2 tsp. vanilla
1/4 tsp. cinammon (optional)
1/4 cup milk
1.5 cups quick cooking oatmeal
1/4 to 1/2 cup chopped nuts, your choice

If the chocolate's in bar form, break it up into smallish pieces. Nothing fancy.

Throw the butter and chocolate into a bowl together and nuke it for about 90 seconds, until the butter's melted and the chocolate's about half-melted.

While the chocolate and butter is nuking, break the egg in a small bowl and whisk it up until the yolk and white are blended.

Take a tablespoon of the melted butter/chocolate mixture and work it into the egg mixture until it's blended in well. Do this two or three times.

(The idea is to raise the temp of the egg before mixing it with all the butter and chocolate; if you go from cold to hot too fast with eggs, you get scrambled eggs).

Now dump the egg into the butter/chocolate bowl and mix everything together well.

Throw the butter/chocolate/egg mix, milk, and sugar into a sauce pan and heat at medium heat. Stir often. Let the mixture come to a boil, and keep it there for one minute.

Take the mixture off the heat and dump in the oatmeal, vanilla, cinammon, and nuts. Mix it well.

Drop the mixture from a teaspon onto wax paper and let stand for 15-30 minutes or until cooled. Makes about two dozen.

Options:

If you just want a straight-ahead chocolate cookie, drop the cinammon.

If you want something a little lively, drop a half-teaspoon of cayenne into the mix.

If you _like_ tooth-achingly sweet cookies, lose the egg and increase the sugar to a full cup. And use sweeter chocolate.

Oh yeah, if you don't want to finish them _all_ now, seal them in a plastic bag and throw them in the freezer. They don't actually freeze hard -- you can take one out of the freezer and eat it right away, whenever you want.

10-25-2005, 01:06 PM	#1 (permalink)
Rodney Observant Ruminant Location: Rich Wannabe Hippie Town	Boiled Cookies I found this cookie recipe in an old church cookbook, and I tried it out because it didn't require any baking and it looked really fast, which it was. They were pretty decent, but so sweet that they made my teeth ache. So here's the California version of boiled cookies, with less sugar and more chocolate. Kind of halfway between a cookie and a dark chocolate candy, and pretty darned popular. 3/4 cup sugar 1 egg 1/4 cup butter 4 ounces of not-very-sweet chocolate (baker's, bittersweet, semi-sweet) 1/2 tsp. vanilla 1/4 tsp. cinammon (optional) 1/4 cup milk 1.5 cups quick cooking oatmeal 1/4 to 1/2 cup chopped nuts, your choice If the chocolate's in bar form, break it up into smallish pieces. Nothing fancy. Throw the butter and chocolate into a bowl together and nuke it for about 90 seconds, until the butter's melted and the chocolate's about half-melted. While the chocolate and butter is nuking, break the egg in a small bowl and whisk it up until the yolk and white are blended. Take a tablespoon of the melted butter/chocolate mixture and work it into the egg mixture until it's blended in well. Do this two or three times. (The idea is to raise the temp of the egg before mixing it with all the butter and chocolate; if you go from cold to hot too fast with eggs, you get scrambled eggs). Now dump the egg into the butter/chocolate bowl and mix everything together well. Throw the butter/chocolate/egg mix, milk, and sugar into a sauce pan and heat at medium heat. Stir often. Let the mixture come to a boil, and keep it there for one minute. Take the mixture off the heat and dump in the oatmeal, vanilla, cinammon, and nuts. Mix it well. Drop the mixture from a teaspon onto wax paper and let stand for 15-30 minutes or until cooled. Makes about two dozen. Options: If you just want a straight-ahead chocolate cookie, drop the cinammon. If you want something a little lively, drop a half-teaspoon of cayenne into the mix. If you _like_ tooth-achingly sweet cookies, lose the egg and increase the sugar to a full cup. And use sweeter chocolate. Oh yeah, if you don't want to finish them _all_ now, seal them in a plastic bag and throw them in the freezer. They don't actually freeze hard -- you can take one out of the freezer and eat it right away, whenever you want. Last edited by Rodney; 10-25-2005 at 01:12 PM..