I grew up on these, also. I am 63. For a long time we couldn't lose the recipe because you'd have to ask your sister for it. Nobody seemed to know about them. But they have caught on! By all means, do not use Quaker Oats (traditional). The quick or one-minute works best. That is why they don;t need to boil long. If you use regular you will have to boil longer and risk burning. Not too good if you do that.

As I live in Sydney, Australia where it is summertime right now, should I put in fridge in order to set?

Make these all the time. I only add 1/4 c. butter, 1/2 c. of reg. milk skim, 1%, 2%, or whole and 2 1/4 c. of quick oats. If you boil exactly 2.5 mins. they are perfect. If you do less they are too gooey and if you go over they are dry and crumbly. I also add my vanilla last. I have to make them for Christmas presents for all my nieces and nephews because they only like the way I make them. When I go over for a visit they always ask me to make a batch. Great Cookies.

I followed the recipe but, they turned out to be quite sticky. Not the cookies I remember as a kid. They were more dry and I don,t remember tasting peanut butter in them. Any help out there? Thanks Tenna

Re the question about artificial sweeteners - I have used half "Ideal" and half "Splenda" with great results. The cookies may not set up as hard as with sugar, but they taste great. I even eat them for breakfast (contains oatmeal, after all).

I've been making these cookies for years - it didn't matter what milk was used, the peanut butter can be left out, but I like it. I boil the sugar mixture exactly 3 min using an egg timer; they turn out perfect every time. I'm going to try some of the variations, they sound yum. Never made them on a rainy day, though, too sticky. Thanks, Ya'll.

it is so goood!!!!!!!!!!!!!!!!

I now make these with a healthier no-boil variation using powdered sugar with a little oat flour mixed in for extra nutrition. Simply mix powdered sugar, oat flour, cocoa, and any kind of milk (I now use soy milk) in a sauce pan to a consistency slightly thinner than cake frosting. Heat over low heat (about 2 or 3 on electric) until hot and thin. Mix in peanut butter and oatmeal (as much as possible, again for nutrition) until it begins to thicken. Spoon onto waxed paper or lightly greased sheet or pan. I leave out butter/oil for lower fat but they may become crusty overnight so if not eaten same day add a minimal amount. You can make your own oat flour by simply grinding oatmeal in your blender or food processor. If using the regular sugar recipes and it fails to set up after boiling, add powdered sugar and oatmeal and it should thicken.

Just made these with my 5 year old helper, great recipe, my mom made these when I was a kid.....Just wanted to add that if you have a flat-top glass stove 4 minutes of boiling on #5 setting is perfect!!!!

I was so worried about them setting up. They turned out great thanks so much.

I live in northwest washington state. I've made these for years and am now experiencing trouble with them being under cooked or overcooked. After reading through the comments I notice some cooks saying they take longer to cook in high humidity areas-meaning that could be my answer. I also have used old fashioned oatmeal so will try quick type instead.
I am still in a quandry about how long to cook them. There are so many 'times for boiling' in recipes I see.
Does anyone have more answers about the 'correct' boiling time?

Yummy cookies.. Really enjoyed them with coconut! ty Sherry

Pet milk is condensed milk. Pet milk is a name brand

I use Splenda instead of sugar and add 2 tbsp extra milk to keep it from being too dry. I also use chunky peanut butter and a reduced fat margarine

OMG I have made no bakes like 8 times or should I say tried to make them. I tried this recipe FIRST time ever they turned out perfect! I think it was the evaporated milk! Thanks Sherry!