This is very good. I wanted to make something sweet that doesn't require the use of my oven during this hot summer, and it was perfect. My husband and 8-yr-old daughter love them. I made only half a batch for my small family. I used old-fashioned oatmeal and it turned out just fine. Added 1/4 c unsweetened coconut and 1/4 c pumpkin seeds instead of peanut better. I cooled them in my fridge and there was no problem setting, but since the room temp is relatively warm I'm keeping them in the fridge. They are good chilled! Next time I'd reduce the amount of sugar probably down to 3/4 c (for 1/2 stick butter), and would mix in whatever I'd feel like (sunflower seeds, ground flax seeds, a/o some type of nuts) up to 3/4 c combined. I grew up in Japan and don't have granny who made these. Thank you for sharing this traditional recipe.

I've used regular oats before, and they turn out fine. The oats are a little tough the first day, but if the cookie-fiends can leave them alone for two or three days the oats soften and they're perfect.

I have made these for years, I add 3/4 cup peanut butter though. As a nice treat when I was younger I would add mini marshmallows and M&Ms.

Instead of cocoa you can use 2 or 3 squares of baking chocolate. My grandmother use to make them and I am 56 years young and she called them "Chocolate Oatmeal Cookies" to us but when she died and I got got her recipe books her recipe card called them "Sweet Little B***hes"

My mom made these for our family growing up - called them Boiled Cookies. They're fast (we could barely wait), affordable (no chocolate chips cause we had a very large family to feed) and absolutely delicious!

I am 55 years old and when I was in elementary school, we had these for lunch and could buy extra cookies for 2 for a nickel. I always made sure I had an extra nickel or dime on the days they served these. They are habit forming....best thing I have ever eaten even til this day. Make them all the time. Love them.

I add 2 tbsp. white syrup, this keeps them from being grainy. Also if you add 1/4 tsp. cream of tartar, this will make them set up, especially in humid weather. Cream of tartar can be used in any fudge recipe.

Our recipe calls for bringing the mixture to a full rolling boil for 3 minutes and I always use rolled oats and they come out just fine, hot weather, cold weather, rain or shine they always firm up perfectly.

I add Coconut and Pecans to my recipe they are really good.

i m going to put raisins in mine cause i love both oatmeal raisin cookies and choc covered raisins so we will see how it works out.

I love to make these cookies - but before they set pour the mixture over vanilla ice cream. It will harden some on the ice cream, but is similar to hot fudge! YUM!

this is a great recipe. I have been making these cookies since I was a young girl. My mother would not let me light the gas oven so this was a great cookie to make. NO BAKING

Great cookies, heck who can wait 30 min? eat em hot. I also cut back on the butter to around 1/2 - 3/4 stick and still good. add M&M's at the end as well 3/4 cup or more MMMMMMM! I also try not to over cook so they are a little chewy. just a bubble boil not a full rolling boil. also canned evaporated milk is good and gives it a little more milk chocolate flavor. Real Butter is always Better

We just finished a double batch (no sense messing with a single). I haven't had these in 20 years but I had to pass them on to my 8 year old boy. Oh how the memories come flooding back, and had to show him the best part.....licking the spoons!

I'm 54 and my grandmother in Kansas made these too. My all time favorites! I tried them a while back with Splenda Trademark and it doesn't work.I'm pre-diabetic also. I'll try the zylitol.