We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Thursday, January 28, 2010

Cookie Recipe #27 - Boiled No-Bake Cookies

Boiled No-Bake Cookies are just what they say-no oven needed, only a stovetop. They are rich in chocolate and peanut butter, chewy in oatmeal, yet crunchy in nuts, and so easy to make. Once everthing is mixed in, you have to work quickly to drop the hot mixture on baking sheets before they cool-that's the only hard part (not really that difficult). My husband loves these; he remembers making them as a child and how yummy in the tummy they were then and still are!

Ingredients: 1/2 cup (1 stick) butter, 2 cups granulated sugar, 1/2 cup cocoa, 1/2 cup evaporated milk, 1/2 cup peanut butter, 2-2 1/2 cups quick oats, 1/2 cup chopped nuts, 1/2 teaspoon vanilla.

Instructions: Using two baking sheets, place a sheet of waxed paper on each; set aside. In medium saucepan place butter, sugar, cocoa and milk. Heat over medium heat, stirring constantly, until butter melts. Continue cooking and stirring until mixture comes to a boil; boil for one minute. Remove from heat; stir in peanut butter until melted, then add vanilla, oats and nuts and mix thoroughly. With two spoons, quickly scoop a tablespoonful of chocolate mixture out of pan and scrape off onto prepared baking sheets with the other spoon. Continue with remaining mixture. Allow to cool until cookies are set and can be removed from waxed paper to serving dish.

Makes about 3 dozen 2-2 1/2 inch cookies. Store in airtight container at room temperature or in refrigerator-they're good either way!

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