*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My entire family loves these cookies. My family begs for them! I would suggest using 4 TBsp of cocoa, butter rather than margarine, smooth PB and 3 1/2 cups of oats. Small changes but they make a world of difference. I have tried every which way and this is the best. If you do it just right, they set up in about 15 minutes.
I've been having issues with these not turning out too! I have a different version of "rolling boil" every time I do it. According to the blog All in Good Food he decreases the sugar to 1 and 3/4 cup *this effects the sugar concentration* and brings to 230 degrees F under med-high heat. Just like fudge, if it's raining or humid, you will need to boil a bit longer (but not above max soft ball stage) so the cookie will suck moisture out of the air. Have all your ingredients pre-measured b/c this moves fast after removing from heat.
This recipe is messed up. I went digging in my closet to find my orginal no-bake cookie recipe. When I compared the two recipes, I found that they had the same ingredients; however, the ratios and the cooking processes were different. The oatmeal has to be added before the peanut butter because the peanut butter cools the mixture down. If you don't, your oatmeal stays firm. The desired texture for these cookies is a slighty softened oatmeal. I would look for another recipe if you prefer a more original style no-bake cookie. I hope this helps.
These turned out absolutely perfect! Don't be afraid to use whole oats if you don't have quick oats....doesn't make a difference. I made it EXACTLY as stated. I have made no bakes in the past and had them either set up to fast, or never set up. I would say the directions to this recipe are perfectly on target!
I give this five stars because they came out exactly as they were meant to. Following the advice of other posters I doubled the cocoa (used good quality cocoa) used creamy PB and even reduced the butter a bit. Boiled for about 90 seconds. They set up perfectly and were ready to eat in LESS than an hour. I love making these when I need a quicky fudgey chocolate fix. Oh forgot... I used 2 1/2 cups of oats and 1 cup of coconut. I think it would be good with just the 3 cups of oats too.
I love this recipe because it has more cocoa than other ones. It has 1/4 c instead of 2 tablespoons. This made a huge difference in the turn out. They turned out more rich and not so dried out as those recipes that call for only 2 tablespoons. My family loves these cookies and everytime I make them I come right back to this exact recipe to make sure I make them the same way.