My recipe is: 4 tbsp. powdered cocoa, 1/2 c. milk, 2 c. sugar, 1 stick margarine (not soft butter). Boil 1 minute. Remove from heat and add 2 1/2 c. quick oatmeal (dry) and 1/3 c. crunchy peanut butter. These never fail but you have to let the mixture get to a FULL ROLLING BOIL and then start the time for 1 minute (more cocoa and more oatmeal only makes them too dry). I've tried different combinations and this works without fail. Everyones favorite cookie.

I have made these cookies since I was 11 (now 57). I always use chunky peanut butter and I always put in coconut. Also I have used either quick OR regular oatmeal. Just go by the reciepe for the rest and you can never go wrong. They cool quick so spoon out quick. They freeze good too!

Rolled oats is all I ever use. And too, if you are having trouble with them getting firm, either boil and extra minute or add another 1/2 cup of oats or both if needed. I make these into "bar cookies" and they always get firm. This recipe is very forgiving if you need to adjust it.

If you are having problems getting this to set on a hot/humid day or rainy day just add 3/4 c. additional oats.. They set right up in no time, plus you get more product

I made this without the chocolate or peanut butter but added raisins and nuts. It was great! Easy too.

I have been making this recipe for 40 years!!! It is so easy and they are great! I think I learned in at a cooking class when I was really young!

If you like dark chocolate, try it. Yummy. I vary sometimes in the flavoring and use orange flavoring and dark chocolate. MMMMM.

This is a great recipe for anyone that receives W.I.C. Checks because we obtain Peanut butter, Oatmeal and Milk every month with them!

Use stevia sugar replacement instead of splenda, much healthier. Equal amount even can use (i.e.) 3/4 cup instead of 1 cup of sugar in recipes.

I love this recipe! My mom used to make it but used graham cracker crumbs instead of oatmeal. The texture was smoother... I love them either way... Just make sure to have plenty of milk on hand!!

My Aunt made these when I was a very small child. I have made these cookies for 40 years, always loved them, kids and grandkids. They left out one thing, dash of salt. Because it is so sweet the salt offsets the too sweet... I have added small amount of crushed salted nuts, and its just enough. I have only brought to a boil for 1 min. before its ready to add oats and take off the stove. Just my 2cents worth. ;>

I melted my swiss chocolate and everyone raved. But some commented that they are too sweet. I will cut the sugar next time...and increase the peanut butter to compensate.

Noticed some people having trouble getting the mix to set up, others can't get it to work in rainy weather..... The secret is this: see Belle's recipe "No Bake Chocolate Oatmeal Cookies", the one where the search results description reads..."...combine sugar, milk, butter, salt, syrup.....stir constantly until mixture reaches the softball stage..." That - bringing to softball stage - is the key step for perfect texture with this recipe, every time.

We always called them Road Apples--I'm so excited to have this recipe!

I really like these cookies but I was wondering if you could use nutella instead of peanut butter?

Try using Nutella instead of peanut butter. It is delicious!

This is a classic recipe, been around for ages. Also good with almond extract and almond slivers with coconut as well. Can omit the vanilla as well. In place of peanut butter you can use Nutella with hazelnuts too very tasty.

For variation, you could use Nutella instead of the peanut butter, no cocoa needed and be creative.. This is one the easiest cookies to do...I throw in coconut or cornflakes, in fact, any kind of cereals once in a while.. Enjoy!