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 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.

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.

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.

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.

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. : )

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

We add raisins. Kid love them.

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

Love the no bake cookies! The flavor is excellent.

I place the wax paper on a cookie sheet then drop mix on to wax paper. To get them a little firmer I place in the refrigerator

For a healthier version you can use coconut oil in place of butter, may want a dash of salt then. Also a little ground flax or chia can be used in place of a little oatmeal, also can add chopped nuts. Just make sure you don't have so much additional good stuff they get too dry. I also always use the dark cocoa.

These have been a family favorite for as long as I can remember. If you don't bring them to a boil, then the sugar won't come to the right temperature to make the cookies set up. This cookie is part cookie and part candy, and really versatile. It's so much fun to play around with. Finely chopped almonds were a fun one, broken up candy canes in tiny pieces for another at the holidays.

My Grandmother taught me how to make this years ago , and I am now teaching my Granddaughter. It's been a family favorite at ALL the Holidays and Birthdays :)
As my Grandchildren say ..... Best cookie ever!

My family loves this recipe!!! The only downside to these cookies is the fact that they seem to disappear faster than I can keep them on the paper!! I wonder where they go to?