I love these...Mom has been making these as long as I can remember back I usually approximate the ingredients, which sometimes turns out badly so I used yours for consistency, perfect. For Chef #1091891: You probably didn't get it to the right boiling point, if you don't boil it long enough your cookies won't set, if you boil them too long they'll be too dry or crumbly. Also, you need to use quick oats because OF oats don't have enough time in the liquid to get soft so the texture will be wrong...the sugar amount shouldn't be cut because it is important to helping your cookie hold together and set right...if you're avoiding too much sugar try to sub some splenda in place of the sugar but not all splenda. These are definitely for those with a sweet tooth and who like chocolate, so sorry about the "too sweet" there's really no way around it, these are wonderfully rich and perfect with milk.
Just as yummy as I remembered! Only problem will be fitting into my clothes after eating most of the batch! Spot on instructions too. Thanks for posting!
I found the flavor to be really good and sweet, but it was so sticky. I let it cool for awhile, even stuck it in the fridge. Didn't seem to help. Good thing we got spoons ;)
A Classic. To justify the tasty treat and still stay on diet, a friend jokingly recommended using dark cocoa. It was a nice difference and looked good mixed in with the regular cocoa cookies on a plate. All were eaten equally quick. I've found that I much prefer crunchy peanut butter to creamy.
Pretty tasty and sweet! I think these would be great for a kids lunch box. I have to hide them in the 'fridge or I'll eat them all in a day! Thanks for posting.
These have been a family favorite since the 60's. I have friends that remember these cookies and will ask me to give them the recipe all of the time.
This is a great recipe, easy to make and taste wonderful. For those of you who are gluten free, this is one you can make!
made these tonite for company..did not go over well. What is the texture supposed to be like on the finished cookie? Mine turned out very sticky, even after being in the fridge for a few hours. Once they were on the serving plate they started to "melt" Had to scrape them off the plate with a knife. I cut the sugar to 1 1/2 cups, still VERY sweet, and used a little less than 1/2 cup margarine, not butter, also used o/f oats, not quick. If i make them again, I think I might cut out almost all of the margarine, if not all, as the pb is greasy enough. Will have to experiment.
there are so many versions of this cookie with such slight differences its hard to find the best one. this one was great. i used quick oats as like my nobakes with them better but i found that 3 cups was too much and i used 2.5 cups and then stopped. next time i will use even less maybe 2.25, i like my nobakes a little less dry but it could have bee the quick oats. but they were quick and easy and delicious. who cant love a no bake cookie? their the best!
YAY! These were EXACTLY what I wanted. They're so tasty and pretty much foolproof. I used fat free evaporated milk, reduced fat peanut butter, and light butter and they still came out great. Thank you so much for this recipe!!