FYI the paper on a stick of butter will tell you all the measurements, including tablespoons. I made a batch for my grandson, who's crazy about them, and when I presented them to his 8-year-old daughter, she said, "Oh, Papa's cookies." Guess they were'n a surprise!

I am giving up chocolate and looking for a reasonable replacement in the cookie department. My best friend's mother would make these for me when I was little and I have been looking for the recipe since they moved away in 9th grade. I really would like to make them with just pb and no cocoa. what do you think?

I added sea salt to the top of these and they turned put amazing.

I love this recipe and there are many, many variations and additions you can use. However, my favorite is adding a 7 grain cereal (Wheat Montana brand) for 1/2 the oatmeal.. these are chewy and delish!

I think it is a blessing that such a simple recipe can affect generations around the world... It warms my heart.

Sometimes I reduce the oats to approximately 2 1/2 cups and you have more of a candy coating. Also I have had trouble in the past with my cookies being too soft or too hard and I think it is in how long you cook them. I time mine for 1 minute after it comes to a full rolling boil. Cook too long and they get crumbly. If you don't cook long enough they are too soft. And by the way, do not answer the phone while making these or you may not get them out of the pan.

Try using white chocolate instead, tastes really good.

These are soooo good. I used to make a recipe similar to this when I was a teenager. I'm 59 now and glad to be able to make them again. I didn't put peanut butter in them before, it gives them a extra touch.

I follow this recipe and instead of adding oatmeal I added Rice Krispies. Wow!

I use 1/2 bag of butterscotch chips instead of the cocoa. I always win big points with the husband when he sees I've made them! They're his fav!

These cookies are so good! I remember our elementary school selling them when I was a little girl and I'm 55 years old so I know this recipe has been around for a long time. I did make a change though and boiled them for exactly two minutes once the mixture got to a rolling boil on medium heat. Timing is everything with this recipe because if you don't boil it long enough they stay wet and won't set up. If you boil them too long they dry crumble and don't set up. I've had both happen to me and found that 2 minutes from the rolling boil is the perfect result. These are meant to be shared.

I am 54yrs. In seventh grade, (home cooking) these were the first dish I learned to bake. I am still making them today.

I am 54 years old have been making these cookies for years. I have found that if you use real butter not margarine and real vanilla and cook them about seven minutes they will harden every time.

I have been making these cookies for over 40 years. The past few years I have been using half regular cocoa and half dark chocolate cocoa.

@Brianna, I've discovered that when mine are runny, I didn't boil long enough. I wait 'til it comes to a "rolling boil" before counting the one minute. I also discovered if you boil too long, they will harden quicker and then crumble too. Just takes practice!