I was looking at my ‘The Gift of Southern Cooking’ cookbook by Edna Lewis and Scott Peacock when I saw a recipe for boiled peanut butter cookies. I used to make these in high school! They were one of my favorites, but for some reason, I don’t think I’ve made them since.
Recipe:
1/2 c. crunchy peanut butter (although I’ve used creamy before and I think I like it that way even better)
3 c. quick-cooking oats (I used Quaker brand)
1 tsp vanilla extract
1/2 c. butter
1/2 cup sweet milk — to make them extra rich, use heavy cream
2 c. sugar
1/2 c. unsweetened cocoa powder
Also: wax paper laid out to spoon the cookies onto
Instructions:
(above:) Here are all the ingredients. In one bowl, mix together the peanut butter, oatmeal, and vanilla. In another, mix together the sugar, salt, and cocoa until there aren’t any lumps.
First, heat the butter and milk in a saucepan until the butter is melted.
Next, add the sugar/salt/cocoa to the pan, and bring it to a boil. Stir with a wooden spoon so it doesn’t burn.
Let the mixture boil for 90 seconds.
Once 90 seconds has gone by, add the peanut butter/butter/oatmeal mixture and cook all that together for another 60 seconds. Be sure to keep stirring!
Now, just spoon the cookies onto the wax paper. This recipe made about 30 or so cookies. They should be set in less than an hour, but if it’s a cloudy or rainy day, just let them rest and try not to worry about them…they will come together!
These are *delicious*!