I add Coconut and Pecans to my recipe they are really good.

Our recipe calls for bringing the mixture to a full rolling boil for 3 minutes and I always use rolled oats and they come out just fine, hot weather, cold weather, rain or shine they always firm up perfectly.

I add 2 tbsp. white syrup, this keeps them from being grainy. Also if you add 1/4 tsp. cream of tartar, this will make them set up, especially in humid weather. Cream of tartar can be used in any fudge recipe.

I am 55 years old and when I was in elementary school, we had these for lunch and could buy extra cookies for 2 for a nickel. I always made sure I had an extra nickel or dime on the days they served these. They are habit forming....best thing I have ever eaten even til this day. Make them all the time. Love them.

My mom made these for our family growing up - called them Boiled Cookies. They're fast (we could barely wait), affordable (no chocolate chips cause we had a very large family to feed) and absolutely delicious!

Instead of cocoa you can use 2 or 3 squares of baking chocolate. My grandmother use to make them and I am 56 years young and she called them "Chocolate Oatmeal Cookies" to us but when she died and I got got her recipe books her recipe card called them "Sweet Little B***hes"

I have made these for years, I add 3/4 cup peanut butter though. As a nice treat when I was younger I would add mini marshmallows and M&Ms.

I've used regular oats before, and they turn out fine. The oats are a little tough the first day, but if the cookie-fiends can leave them alone for two or three days the oats soften and they're perfect.

This is very good. I wanted to make something sweet that doesn't require the use of my oven during this hot summer, and it was perfect. My husband and 8-yr-old daughter love them. I made only half a batch for my small family. I used old-fashioned oatmeal and it turned out just fine. Added 1/4 c unsweetened coconut and 1/4 c pumpkin seeds instead of peanut better. I cooled them in my fridge and there was no problem setting, but since the room temp is relatively warm I'm keeping them in the fridge. They are good chilled! Next time I'd reduce the amount of sugar probably down to 3/4 c (for 1/2 stick butter), and would mix in whatever I'd feel like (sunflower seeds, ground flax seeds, a/o some type of nuts) up to 3/4 c combined. I grew up in Japan and don't have granny who made these. Thank you for sharing this traditional recipe.

My husband LOVES these cookies!

This no bake recipe is one of the first things I learned how to make on my own when I was a kid (like at about 10-12 y/o). I am 44 now and still love to stir up a batch of these every so often, they never last out the day it seems when I make these.

I have made this recipe for my children many times. I just put everything together and cooked it, and everyone thought they tasted better that way, and the oatmeal was more evenly mixed. Try it next time.

I've been making this recipe for at least 35 years. It's so good and easy. A little tip to share....sometimes this recipe doesn't set up well if it's too humid, so I add a couple tablespoons of confectioners' sugar and it helps set up better.

I grew up making these cookies with my mother we called them preacher cookies. Its nice to make them for my family now.

I've grown up with these at a friend's house. When I first started making them on my own I stuck them in the freezer on a flat surface...I don't think I've let them dry out ever. We love our ooey gooey cookies. :)