Great recipe. Took them to a cookie exchange and got rave reviews. I made them with Lemon pudding. They really are good and easy to make too. I tend to add a little more oats as I do like a stiffer cookie. I am not sure why others have tried this and they came out too runny. Maybe the type of oats or maybe not cooking long enough before adding in the oats. I use the old fashioned oats. With using more oats they stiffen up much better. They don't last long so you may want to double the recipe. I have also made them with Pistachio pudding and they were great! Next time I will try the Jell-O Cheesecake or Butterscotch flavor. Thanks for this great and unique recipe. A must try!
I use this recipe often but mine calls for 4 cups of rolled oats. This may help to prevent it from being too runny.
Wow! what a great cookie! I cut the sugar to 3/4 of a cup and I find it just right. I like a versatile cookie like this. All the flavors taste great!
For a little girl allergic to wheat eggs nuts and soy - this is a dream come true!! Soft yummy chewy cookies. We added 4 cups oats after reading suggestions. A GREAT variation we loved was using lemon pudding 3 1/2 cups oats 1/2 cup craisins - soooo goood!! We also added mint chips to the chocolate ones. The butterscotch didn't even make it into a container - gone too fast. THANK YOU!! 2011: These cookies have become a regular in our household. The kind of oatmeal you use makes a big difference! The quick oats gives you a softer chewier cookie for longer. The old fashioned oats sets up much quicker (don't let it sit for 5 min) and gives you a firmer cookie. We still love Love LOVE these cookies!
I ve made these cookies twice the first time I didn t have chocolate pudding on hand so I used butterscotch. The cookies had a nice flavor but they stayed really sticky and gooey not the consistency they should be. The second time I made them with chocolate pudding and I boiled for 3 min rather them 2 and they came out perfect. Good for us woman that need a chocolate fix once in a while.
Great recipe! I improvised with 1 cup sugar 1/4 cup Splenda and used the Sugar Free Pudding. I let it boil for about 3 minutes and added 4 cups of oats. Instead of dropping them onto wax paper I pressed into a pan to be cut into squares. Cookies disappeared instantly!!
They taste great and were simple to make. However there were no instructions on how to store them and they don't harden unless refridgerated.
I found this recipe on a day when it was 100 degrees and our air conditioner was broken - "no bake" seemed like a good idea and it was! Like others I decreased the sugar to 1 cup and boiled the mixture for 3 minutes. Also I store them in the refrigerator - they are very refreshing that way. I've made them with chocolate butterscotch lemon and pistachio pudding. All were great but the pistachio were a green/gray color - next time I'll add green food color.
These were perfect for quick treat. I used Devils Food Pudding Mix and cut the sugar to 1-1/2 cups. Mine set up just fine but it might be because I used 1/2 can evaporated milk instead of regular milk. These cookies were much better than the traditional No Bake cookies I am used to.
This recipe has a great flavor due to the pudding mix. However they never set up! I let them sit on the counter I chilled them in the fridge I even froze them but they stayed gooey. It's possible I might have done something wrong but I don't think I'll be making these again.
