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A twist on the Where's Mom Cookbook's boiled cookies
Ingredients:
1 1/2 cups sugar
1/4 cup Take Control Light spread
1 pinch salt (optional)
1/4 cup cocoa
1/4 cup soymilk or skim milk
1 1/2 cups oatmeal
1/2 teaspoon vanilla (use a good one)
1 teaspoon extract (such as peanut butter or almond or other favorite)
Procedure:
1. Heat sugar, Take Control, salt, cocoa and milk in saucepan. Reach boiling and boil one minute. Remove from heat and
add the extracts then and add oatmeal. Drop by TBS onto waxed paper [or well greased cookie sheet if you forgot the waxed
paper]. Cool and eat.
2. NOTE this can be made using Baby oats for a candy like feel. The cookies will be smaller and you might want to adjust
for this in the amount The cookies with Baby Oats will also take longer to harden. I usually have to let those set at least
overnight to get the correct hardness. No matter what oats used, always adjust your oats to get a drop from a spoon. Also
watch your boiling time. It can be more than minute but don't go over two minutes or you might have rocks not cookies.
3. In place of Take Control Lite use Butterbuds equivalent or other butter substitute. Non-fat milk can be used in
place of the soy but your flavor will then be milk chocolate instead of chocolate. You may use either Brown sugar or regular
sugar or any mix of them you like. The pinch of salt will simply bring out the flavor a bit more. You may or may not need
this depending on your extracts.
4. Note on Splenda type products. I have not tried this. See review below. My best guess will be that it will not "cut"
the salt in the soy milk as sugar would since this is mainly sugar and cocoa. As much as they claim you can use it in place
of sugar, some places it won't work. It is NOT sugar. I had originally considered it and dismissed it because of its properties.
If you must cut the sugar, use fat free milk to try it do not use soy milk or other subs. Note fat free milk is untried in
this recipe and just a suggestion. ALSO check your labels for sodium content, get reduced as much as possible and do not add
a pinch if using Splenda. It is to simply enhance the taste of the sugar version. However, I will say it won't work in the
modified version I presented. Modifications with Splenda are at your own risk.
5. If you use the regular non-fat milk your cookie will be a milk chocolate. I have found that use of soy milk creates
a very chocolate flavor since the taste of the milk is not added. If you use peanut butter extract as the other extract you
will get a nice peanut butter cup flavor without the fat. [Per my cousin: Almond also works well. Peppermint, I wasn't thrilled
with but the husband loved it.]
12 cookies
Extracts tested: Pecan, almond, peanut butter and peppermint. It takes no time at all to cook this. Abide by the cooking times
or you will have healthier rocks. Cooling is Prep time
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