Reviewed: Nov. 11, 2009

While the mixture is super delicious, it is a big gloopy mess. The recipe has far too much liquid. After using almost an entire container of oats, I finally realized that nothing I did would absorb the liquid and help these cookies take shape. The recipe might work if you reduce the butter and milk by half and still add an extra cup or so of oats.

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blue_steph

Cooking Level: Intermediate

Living In: Moncks Corner, South Carolina, USA

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Reviewed: Nov. 3, 2009

Yummy! I followed the reviews that said use 3 1/2 cups of oatmeal and they set up fine. Will add this to my christmas cookie line up. I used reg milk second time instead of evaporated ( if forgot to buy it, DUH!) and it came out fine.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Jun. 23, 2009

Mine set up fine, but even if it didn't I would eat it!!

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

First of all, I read all the reviews and I used 1/2/3 cup sugar, 1/2 cup butter, 2/3 cup evaporated milk (but then I realized 5 oz. was 1/2 cup + 1 TBLS). then It said to only cook until boiling, but I cooked it a few min. on med. heat. I added the pudding, but also added 1 tsp vanilla, and 3 1/2 cups oatmeal. The butter was unsalted and I thought I could have used salt, but because the pudding has salt, I didn't. I was going to garnish with a salted peanut. After all these alterations, my cookies seem sticky and not set, but it's only been about a half hour. They are very good, kinda like a payday bar. I would make them again. As one of the other reviews, I made these to go along with chocolate peanut butter no bakes, which did set up and are not sticky. Maybe its the pudding?

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Gail

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Reviewed: Jul. 12, 2008

I thought this made an excellent non chocolate No-bake cookie.I was going to take these to work since there were so many, but my husband and I ate them all up! I plan to make regular no-bakes and these and plate them together for contrast next time. Thanks for the recipe!!

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Issa

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

these are actually pretty good... make sure you only put 1/2 of the can of milk and i would do almost 4 cups of oatmeal. a hit in my home!

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jennie

Cooking Level: Intermediate

Living In: Logan, Utah, USA

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Reviewed: Aug. 5, 2007

Delicious and easy to make

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Billy

Cooking Level: Expert

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Reviewed: Jan. 6, 2007

This is the recipe for the cookies my friends call "crack" cookies as you can't stop eating them. VERY IMPORTANT-IT IS 3 1/2 C OATMEAL. Let the mixture stand 15 minutes before spooning out. Cool in fridge at least an hour.

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: Apr. 28, 2003

Mine set up just fine-- I popped them right into the freezer to let them harden fast. They're kind of gooey, but that's okay. My problem is that they're at once too sweet and too buttery. Not usually a problem for me, I admit, but these are just overpowering. I'd recommend cutting the sugar and the butter to about 1 1/4 cups sugar and maybe less than 1/2 cup butter. The butterscotch pudding just puts too much butter flavor in-- if you use chocolate, you could add the butter back in, I guess. Maybe if you added some salted peanuts to this, it would make a cool salty/sweet treat.

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TSTANKUN

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Reviewed: Oct. 22, 2001

Complete waste of ingredients . I have try this twice to be sure that I did not make a mistake but this recipe is just wrong. Cookies never set.

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SANDRA3

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Reviewed: Jul. 19, 2000

First of all, I think it should be 3 1/2 cups of oatmeal. Also, the first time I made it I used a 12 oz can of evaporated milk instead of a 5 oz can - and it WAS way too much liquid. My kids loved the flavor and softness of this cookie!

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