I just made it with Splenda (diet controlled pre-diabetic). It was pretty good. I find Truvia and Stevia has a bitter taste.

OMG I love this recipe. This was served in grade school by the lunch lady. Perhaps we should give this recipe to Adam Sandler.

Susan Borgersrode, Oleo is a margarine. :-) or butter

Really good! It's same recipe my mom used to make me growing up! I leave the peanut butter out, I think its better that way, but I've never really liked peanut butter.

The secret to the texture is in the temperature at which you boil the mix. I usually go for 114 Celsius because it is the temperature at which sugar cristalizes. You may obtain similar results through which oatmeal *and* the amount of oatmeal you use because you then create less or more surface for the chocolate mix to spread and get powdery on.

I found this recipe after a craving for no-bakes. I made two batches, one with peanut butter and one without. Both batches were great, I recommend with the peanut butter, tasted as it did when I was a child.

I have made these cookies since I was a little girl and my younger brother would help me. He liked them kind of dry with more peanut butter and he liked chunky peanut butter. I have always boiled them for exactly 2 minutes. When my son was in the Navy and stationed in Japan I sent these cookies to him in a Pringles potato chip tube for safe travels. Each one was wrapped in Saran. He said his friends loved them so much he sold them and made some money. Ha. They are a family favorite and part of our family history. I guess I will go make some right now!

My sister made these peanut butter oatmeal cookies for me over 100 times. She's the best. She took home economics in 1964 and someone shared the description. I share it with my church. Made growing up special.

Best ones yet, I added dried cherries and walnuts and omitted the peanut butter !!

Yum

Has anyone every used white choc to make these? How did they turn out?

Excellent basic recipe!!! You can add to just about anything you like to this recipe... Also you don't have to measure exactly.. I just take out of the peanut butter jar what I think is 1/2 cup... Really need to double this though..

These are so yummy! I have always made them with old fashioned oats, and they turn out great every time! I didn't have any peanut butter this time, so just skipped it, and they were still delish!

My mom used to make these as well.... cooked 2 minutes!! (in between other suggestions!!) had leftover coconut milk so used that instead of milk. Added a handful of coconut too. Used reg oats instead of quick and I think that makes the chocolate richer looking. These look prettier than the old ones I used to make. Whether the oats or coco milk, I don't know.

To Teri from Texas: You are cooking it too long and/or on too high a temperature. Once it comes to a low boil, cook no more than 2 1/2 -3 minutes and remove from heat. Do NOT stir during cooking. You can add some more milk if you do cook too long. Just add a little at a time for right consistency.