Reviewed: Jul. 8, 2006

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.

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Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jun. 30, 2006

i even used the pistachio pudding that is supposed to be so good...ugh! maybe i will try one more time..what did i do wrong?

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mariann

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Reviewed: May 29, 2006

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.

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2006

delicious! have to make sure to boil mix for stated amount of time before adding oats. also added about 4 cups of oats to help mix set better. My 7 year old made these with her friend. They loved them.

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HEZZZ1223

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Baldwinsville, New York, USA

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Reviewed: Dec. 5, 2005

I think that children would really enjoy making and eating this recipe. My husband and I however did not care for them. They turned out just fine, I didn't have any problem with them staying together.

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wynsma1

Cooking Level: Intermediate

Home Town: Rochelle, Illinois, USA

Living In: Mokena, Illinois, USA

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Reviewed: Nov. 20, 2005

Very easy and tasty. Though sometimes a bit sticky to touch which can be challenging.

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CHOOVER531

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Reviewed: Sep. 19, 2005

Pretty tasty and quite simple. Took a while to set up, but my family was eating them up before they had a chance!! (I hid them in my room and my dad kept coming in asking for more.) I really liked the uniqe taste the choc. pudding gave it. I'm not sure I'd experiment with other pudding flavors, though.

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CAFFEINEDANCER

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Reviewed: Sep. 13, 2005

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!

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DAWNSCOTT

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Lebanon, Kentucky, USA

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Reviewed: Jul. 9, 2005

Oh goodie, goodie, goodie! I used to make these cookies with my mom when I was a kid, so I let my daughter help me and we made a double batch! We added just a little extra oatmeal to firm them up a bit more, and we could hardly wait to let them completely cool! They are great stored covered in the fridge so they don't get too soft if you're in a warm climate.

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anmlnrs

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

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Reviewed: May 21, 2005

My 12 year old daughter loves to make these! They are a bit runny, but they taste good. I have her add more oatmeal, and cut the sugar a little.

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JAHLERS

Cooking Level: Intermediate

Home Town: Brandt, South Dakota, USA

Living In: Leonard, North Dakota, USA

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Reviewed: Feb. 23, 2005

I kept adding oatmeal until I thought it would set correctly, but I apparently didnt put enough (I stopped around 4 1/4 cup) because they are gooey and impossible to eat. I wont be trying this recipe again because the taste of the cookie doesnt even compare to the amount of fat these have in them (I mean, they're all butter and sugar basically.)

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DREAMCHARADE

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Reviewed: Oct. 7, 2003

I love these no bakes! They are easy to prepare and stay soft. The regular no bakes I have tried get real hard and crumbly. These are a winner. The pudding really adds to the flavor.

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WENDYLH

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Reviewed: Aug. 3, 2003

I use this recipe often, but mine calls for 4 cups of rolled oats. This may help to prevent it from being too runny.

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KMAYER

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Reviewed: Aug. 18, 2001

This came out way too runny, I wouldn't suggest this!!!!!!!!!!!!!

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DANP20001999

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Reviewed: Feb. 28, 2001

I was very disappointed with this recipe. I tried it twice and neither time did the cookies set. I simply had chocolet oatmeal cookie clumps. They tasted great, but had to be eaten with a spoon.

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BULIBARRI1

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Reviewed: Dec. 18, 2000

I tried this recipe last Christmas and just found it again for this year. I have made this with a number of different pudding flavors (pistacio is excellent).

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SSBAIMANT

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Reviewed: Oct. 18, 2000

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!

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TOPPER2

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Reviewed: Apr. 5, 2000

These were REALLY sweet! They would have been better with half the sugar called for. They also stayed really sticky and gooey. The flavour was great, though (I used banana pudding).

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