This recipe sounds delightful! However, can Stevia be substituted for the sugar? That's a lot of sugar.

We add raisins. Kid love them.

I used almond milk and almond butter... delish!

Brought this recipe home when I was 7, 55 years ago from a school cookie bake swap. Original has NO peanut butter. I like it without peanut butter. A family staple. : )

No Bake Cookies are always a hit in our house. And yes the recipe can be made without the extract or made with an alternate extract flavor. I've used the basic recipe to make granola and reduced the added sugar. The combinations for the basic recipe are endless.

Sometimes I didn't add the cocoa powder but would drop chocolate chips in when mixing oats and peanut butter.. You could also add the coconut at the same time. Add the amount you like.

My family agreed that these cookies are way to sweet, there is too much sugar. It is much better with 1 - 1 1/2 cups instead of 2 cups and more peanut butter. I grew up with these cookies and have made them for my family many times.

I like this recipe because it is easy to experiment with. I use less sugar because I like the flavors of cocoa and nut butter to stand out and it is healthier. I tried it with sugar and agave syrup based on someone's suggestion to use Karo syrup. Taste it prior to boiling to test for sweetness. Today, I doubled the recipe for a party. My variation doubled: 1.5 c. sugar (I used raw cane and sucanat combined), 1/2 - 3/4 c. agave syrup, 1/2 c. good quality dark choco pieces, 1/2 c. Droste cocoa, 6 tbsp. butter, 6 tbsp. raw coconut butter (I decreased the fats because there is oil in the choco pieces), 1 c. goat milk, 2/3 c. almond butter, 1/3 c. macadamia nut butter, 2 tsp. vanilla. I prepared the recipe as above, melting the cocoa pieces slightly before adding the other ingredients then boiled for 3 minutes instead of 1, because I live at 6,000 ft. Took it off the heat and stirred in the vanilla, then the nut butters, then oats. I Spread in a large baking dish, to be cut into squares.

When I was taught how to make these cookies, I was always told to boil to softball stage or between 238 and 240°F on candy-therm. They always turn out for me rain or shine humidity or not. I treat them as though they are fudge, I use chocolate chips or cocoa, and have also put mini-marshmallows in them as well when adding the peanut butter. But peanut butter is an option not a requirement. Just go crazy and create what ever sounds good.

I've been making these since I was a teen in high school. I'm 67 now ;D Love these cookies! They are very addicting!

Heaven: "Hello?"
Me: "Hi, may I please speak with my Grandma?"
Heaven: "Sure, hang on....."
"Hello?"
Me: "Hi Grandma, I sure love you and miss you, and I'm sure I'll see you soon, but until then....just one question, okay?
Grandma: "Sure tadpole...shoot"
Me: "Grandma, do you remember that Super Secret Cookie Recipe you told me about? You know, the one that you made me swear on a stack of Bibles I wouldn't tell anyone? The same one that YOU said was passed on to you from YOUR Mother, and HER Mother, and so on?
The same Super-Secret-Family-Cookie-Recipe, that if I spilled it to ANYONE, I would grow up with a big hump on my back, crosseyed and be bald for life? The recipe that......"

"Click"

"Hello?" "Hello?"

--------------
Secret Police, relax. Amanda was kidding....kind of. Yes, it's a "Secret". Between me and Grandma. And hopefully YOU and Your Grandma, and then YOU and your Granddaughter. I'm sure my Grandma's up there right now thinking up some great story about how Betty Crocker used to spy on her in her kitchen "back in the day". Just think up some better consequences. I love and miss my hilarious Grandma, but even for her, the hump just went a tad too far.
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Helpful Hints:
If your cookies don't set up, make sure you bring the mixture to a soft full rolling boil and stir gently just a few times during the minute. You can try adding another 30 seconds safely (I did), even up to a full two minutes if the heat is not on high, and it should be fine. Keep extra oatmeal on hand. Put the Peanut Butter in the mixture first after taking the pan off the heat and stir in...then add the vanilla (it will "hiss" a little)...that's okay. Grandma said that was the "kiss". Then quickly stir everything up, and before it's even mixed, it should start hardening up a little. If not, just sprinkle it with more oatmeal until it feels like a "Stiff Mud Pie" and that should help it set up. Drop on WAX paper only. They will not harden on tin foil or on a cookie sheet, just soldier up use the Wax Paper. Been making these for over 40 years now and when you're a "New-Keeper-Of-The-Secret", they turn out a little softer sometimes and sometimes a little harder. Have fun and just go with it. I can remember sitting in my jammies, watching Laugh-In, and eating the "hard" version with my hands and calling it Secret Granola. Too soft and just get a big spoon and someone to share it with.
And don't forget......."SHHHHH! It's a secret!"

"I'd like to think I would die a heroic death, but it's more likely I'll trip over the dog and choke on a spoonful of this stuff..."

This is a very good recipe for those times you 'need' something sweet in a hurry. Sometimes I add coconut, pecans, or whatever I have on hand.

We made these in home economics in the 60's. Still use that recipe which states to boil 1 minute, but I find that 3 minutes is better. Great suggestions on optional ingredients, must try.

This is a very forgiving recipe! Not only can you cut the sugar in half, you can add more oats, or chopped peanuts -- I like adding raisins!

I cut the sugar in half and they still taste great. With the oatmeal and natural peanut butter, they are a healthier cookie than most!