I use 1 1/2 cups oats and 1 1/2 cups coconut.Some times 1 of each and 1 cup of nuts.Works just as long as you use 3 cups.
This is a top notch recipe, similar to one I've been making for years. Only, there is a nack to cooking for the 3 minutes. You need to let this mixture come to full boil, then cook 3 minutes. If its underdone, it will be runny when cooled. If overdone, dry and too crumbley. Variation: I have replaced the cocoa with more peanut butter (1/3 cup). delicious.
Excellent! I used old-fashioned oats (3 c) and still added a little coconut.....I'm going to serve them as we watch the quarter finals of the World Cup (at 1 am!!) and I expect that they will be a big hit! Update: I started making these tonight (BF loves these for bike riding--he's a cyclist and always takes a baggie of these along so I make them a lot)---anyway, and I idn't have any oatmeal!!! So I used a whole bag of coconut and about a cup of cornflakes!!! They turned out very well, although a bit sweeter than usual bec. of the coconut.
Donna, thanks for the great recipe that I never remember how to make even though I’ve been making them off and on since I was a teenager. The thing I did remember is to cook them 3 minutes + took vanilla, and that’s what your directions said and why I went with your recipe. I had to make a few changes in the recipe because I didn’t have enough milk, and was 1 cup short in the oats department for 4 times the recipe (I was too tired to be doing it as I’d had a real hard day at work, and I ONLY had 15 cups of oats...lol), and I just wanted to get my husband supper, him off to work for midnight shift, and get to bed. I get to sleep in until 4 a.m tomorrow, instead of 3:15 for work, but a lady at our plant has cancer and, and they just announced last minute a bake sale for her, as she can’t work anymore), AND I needed TIME to get all the cookies put out before they got hard in the pan on the aluminum foil (yes, I was OUT of waxed paper too, but the foil worked great). So I had only 15 cups of oats and had to substitute 1 can of canned milk, plus enough regular milk to make 2 cups, plus a regular 18 oz. jar of crunchy peanut butter to buy me MORE TIME to get them out before they got hard (remember I’m doing 4 times the recipe). I am very generous on my cookie size, so my cookies are from 2 to about 6 tablespoons each, and I ended up with 45 cookies. So, bottom line, I’ve made a few changes in the recipe, and they still turned out awesome, even with me being totally worn out. I AM bagging them individually. I very honestly believe they are good enough to be worth $1.00 each, I’d say a Low minimum of $30 for the whole batch. I paid $2 For 3 store-bought cookies today in the sale for her that was ONLY brought-in cookies from the grocery store, so that’s no small stretch. When you are fighting for your life with cancer then that’s pretty dang HUGE to know that people care about you! Donna, simply what you’ve done with a VERY simple recipes that I have taken liberties with because I didn’t have 4 times EVERYTHING, but it still turned out great, so what you’ve done is help a cancer patients life a little easier, it sounds small, but it’s not, thank-you! Never take anything so simple as a recipe for granted, it might not mean anything to some people, but some people like me really appreciate being able to able to help someone worse off than me. ;)
Yummy cookies. I made this as directed other than I microwaved the mixture rather than doing it on the stove top. I nuked it for 2 minutes at 50% power, stirred it and then nuked it again for 2 minutes at 1/2 power. It worked really well. Thanks for sharing this keeper recipe. Made for What's on the Menu tag.
Been making very similar cookies since 1950's. (my recipe used canned evap. milk) My job was to make these for every family picnic. I still make them for my grandkids schools.
MMMMM! I really enjoyed these cookies! So fast and easy! The only thing I changed was because I was out of cocoa so I subsituted 2 squares of Baker's semi-sweet chocolate, I probably should have reduced the sugar to accomodate but didn't think of it at the time. They still turned out wonderful with great taste, texture, and consistancy. I will definently be making these again!
LOVE this cookie! Just featured a no-bake cookie stuffed cupcake as well as a mini cupcake topped with no-bake cookie dough frosting on my baking blog. YUM! http://cuppycakebakes.blogspot.com
deliciouse! very moist..
These cookies are so delicious I could just eat them warm out of the pan with a spoon! I've been making these ever since I was little and they are sooo good! Just don't boil too long or they will get dry and crumbly.I like mine soft so I usually boil for 2 minutes.