We have been making these for almost 50 years. Kids and adults just love them. We also made them w/o the peanut butter and added coconut instead. Great memories!

I make these all the time also - but I call it fudge - and so do my grandchildren. I put lots of peanut butter and also pecans. It is delicious.

This recipe is also called "Preacher Cookies" where I come from. You can also add raisins for another option. Also, the cocoa can be omitted and the color will be just a blond peanut butter.These are great any ole way you want to make them!

My recipe only uses l l/4 c sugar. & I use regular oats--works great. Drop by tbsp onto wax paper. Let cool--refrig. Can use a little more peanut butter--chunky is great. Wonder if you could use a little coconut?

I usually bring it to a full rolling boil and boil 2 minutes before doing the rest of the recipe. Sometimes I use 1 cup of brown sugar and 1 cup of white sugar for a different taste. I also put in raisins. I made a big paper grocery bag of these for friends at a local TV station one year.

These are amazing with coconut. I use half oatmeal and half coconut. Delicious.

These cookies have been around for a long time. I went over to my Grandmothers house and we made these. That was our time spent together. We would make them and I could barely wait to eat them....but I had to let them cool. It has been awhile since I made them...maybe I should make a batch.

I absolutely love making these cookies!

These are great cookies. I have made them for years. I cook mine about 5 min. and I add an extra cup of oats, no peanut butter. I ate these for my breakfast for 3 months and my cholesteral dropped 30 points.

The secret (if there is one) to no-fail no bake cookies is in the cooking time; I've boiled them too long and wound up with a dry, crumbly mess that worked well as ice cream sprinkles, and I've also undercooked them and wound up with runny ice cream topping! AFTER the mixture comes to a full, rolling boil over med-low heat, begin timing it for ONE MINUTE, then remove. I've seen recipes that call for 5 minutes of boiling, and I can't imagine that EVER working for these cookies. Been making them since the 70s and boiling for one minute only is the sure fire way to GREAT no bakes! They will be soft & shiny when you spoon them out, but will firm up and be JUST the right texture in no time.

Been making this recipe as written since the 70s and it's my family's favorite, and mine! More like candy than cookies ;) My unsolicited advice: once the mixture comes to a full rolling boil, start timing it and boil for ONLY one minute! Your cookies will be shiny and soft when you spoon them out but firm up to just the right texture in no time. I also use whole oats instead of quick-cooking and chunky peanut butter, makes them even yummier and chewier!

My husband is 59 and has been eating these since he was a child. He has come up with an idea to make them even better. Increase butter by 1/2 stick, spread mixture in a buttered pan and freeze. They may be harder to cut but worth it... Warning!!! You may eat the entire pan. PS: adding coffee to the recipe is nice too! Enjoy

You can also pour them in a greased pan and let cool and cut into squares. That's how we grew up eating them. My mom also put raisins in it sometimes :)

Perfect the 1st time - I subed in Naturally More peanut Butter & no one ever knew. I also used a cookie sheet with a little bit of non-stick spray instead of the wax paper, as I was out.

I made these for my hyperactive brother with Bakers chocolate Squares when I was ten. He followed a strict diet and this was one good cookie he enjoyed. 35 yrs later, we still enjoy them.