Also try the packets of instant flavored oatmeal such as brown sugar and maple... yummy!!!! Don't add any coco or peanut butter.These are even better than the chocolate version.

I have made this recipe many times. I got the recipe in cooking class in high school and I am 79. I wanted to share a blonde version of the cookie: use 2 cups brown sugar in place of white and omit cocoa and let cook 5 minutes.

A quick question, Do you think to make this recipe a bit more on the healthy side replacing sugar with honey, and butter with I can't believe it's not butter or another alternative would stil give off the same great taste (of course a tad different but still good ? )

how do you store them? baggies? frezze them?

Cookie tin or cookie jar works well for me!

This is my go to recipe when making cookies. I know it by heart, it's quick and easy and simple. My only advice would be to be aware of the humidity when you make them. If it's more than 60%, they will likely never harden. Even if you try to freeze them, they will still be gooey. Not that they don't taste great, still, but it's quite messy when they're not hardened.

I loooooove these cookies I remember my grandma used to make these all the time they're so addicting...

I'm from ohio and have always called these chocolate oatmeal no-bake cookies. Now, I live in North Carolina. They make these the same, but in a square/rectangle pan and then cut them in squares and call them Peanut Butter Delight. Funny how the same thing is prepared the same and called different things in different places.

I am 83 years old & have had these cookies since I was a child. Still love them & make them & want to make them for the Grandchildren. Was looking through all my recipes & could not find it. So, I went to COOKS.COM. Where I always find a good recipe. Stella Champagne, Longwood. Fl.

I am feeling really lucky right now.. I happened onto this site by accident.. And this recipe I have been looking for, forever!!!. I had the recipe once and some how lost it through the years.. TY, TY, Ty, thank you everyone! I am going to try a lot of the variations. :) P.S. this site is bookmarked. yaaa!

I have been making these since I was about 11 years old -- they're the best! I make them now with a diabetic in the family -- we use a sugar substitute called Whey Low and Heart Balance Butter. I lower the sugar to 1 1/2 cups, but everything else is the same; don't forget the vanilla! We like our no-bake Camp Cookies chewy and shiny and we often don't wait for the cookies to cool much -- the lightened version here comes out better than the one I've used for years!

This recipe is the best no-bake cookie that I have ever made. I love to cook and have done so for many years. My husband does not like peanut butter in ANYTHING but you can not tell that it is in this recipe. Only adds to the flavor. I add his favorite....raisins and it makes them wonderful!

When the recipe calls for 1 minutes to boil, that means a full rolling boil for 1 minute.

i thought twice about this basic recipe because it said to boil for one minute. I tried it anyway and was remiss. Boiling one minute you end up with a fudge like cookie. Most other recipes say to boil at least 4-5 minutes and you end up with a cookie that a little more dry-like as a cookie should be. So yes its tasty but needs to cook longer if you want to be able to eat cookie with your hands and not a plate and fork. Note I usually use the special dark cocoa powder for a little extra kick

I substitute 2 cups of hot chocolate powder in place of the 2 cups of sugar and 1/2 cup of cocoa powder. When you add peanut butter in this way you can taste both the peanut butter and the chocolate a lot better.