Do not boil for 5 minutes! Once all combined and edges are bubbling, turn on the timer for 1 ONE minute only. I ruined them and had to press them out in a jelly roll pan. Hopefully they are edible as bars. Checking other recipes seem to call for one minute also. I should have checked first!

I followed this recipe perfectly as instructed and as I stirred in the Oats and peanut butter it turned into a crumbling dry consistency. 5 minutes boiling time must be too long. The candy thermometer may be the answer to the boiling time errors.

Boil to the soft ball stage (234 to 240°F). I've been using soft ball stage for so long I can tell by looking. Make these and fudge all year round. When stirring gently while it's boiling It starts pulling away form pan at edges. When It does that constantly should be ready..

Rolling boil for 2 minutes. Then take off burner and add rest of ingredients.

No milk for me. I use coconut milk (the brand from Thailand) and mix in some shredded coconut and a (few shots) of Rum! These are guaranteed to get the party going! Also put into fridge until firmed up good and don't go wild with the rum or you will get no bake wet balls that will not firm up.

I've made these for 40 years. we love them. My recipe says bring to a full rolling boil for 2 minutes. Five seems way too long. Humidity does make a difference.

Well... these were a HUGE fail. I followed the recipe exactly. WAY too dry.

We used to make these when I was a kid, but we NEVER put peanut butter in them. Now it seems all the recipes for these have peanut butter. Does anyone know if these will work without it?

My Serbian grandmother made these cookies weekly for 40 years. (1950's - 1990's) and were a childhood favorite for me and my brothers. The key is to use 'quality' ingredients; Quaker oats, evaporated milk (pet or carnation) in lieu of milk, and margarine (oleo) in lieu of butter. Add the vanilla at the very end, as it will 'evaporate' during the boiling process. She always used 6 to 7 tablespoons of cocoa, and coated/dusted the oats with the cocoa in a separate bowl to ensure they were well coated before adding them. They were perfect every time!!! The key is to 'boil' the sugar/margarine/milk for a full 'five/5' minutes, not one like I see in most of these recipes. Anything less, and they will not set-up properly.

I just cooked these in Texas and it's cold and a bit humid. I boiled for 3 min then added peanut butter and vanilla. Then oatmeal. Turned out perfect!!

If it cooks too long and gets crumbly don't throw it out, it's a great topping for ice cream!

I've been told these cookies are called "dinosaur cookies".

I always use the "soft ball" stage (which when dropped in cold water looks like a soft ball, but still holds it's shape). This has worked for me and the hubby for over 20 years and never have I had any problem with them "setting up" or turning out to soft or hard. This seems to be the only way to always have them the same. I have never used P.B. though, and am thinking about trying my natural or organic P.B. (like Adams all natural). Just a suggestion but I'm trying to get rid of all saturated fat in my diet. Hope this works for all of you.

Please don't cook for 5 minutes! They came out horribly dry and crumbly, just wasted a ton of oats and I'm really craving these cookies. Fail recipe....

This recipe is amazing they were the easiest thing ever especially on 106°F days. I just kept them in the freezer and they make a good snack after working/playing out side to cool you down.

I tried a new twist on this recipe-- I needed to get rid of some ingredients I cut the cocoa down to 1 tbsp. and instead of using PB, I used, "Nutella". Oh my goodness... they turned out great!

I have been making these since I was a child. I have found adjusting the amount of milk to just a little under 1/2 cup keeps them from being gooey. I have never cooked it over 1 minute and they always turn out fine. Just adjust the milk according to how humid an area you live in.