Reviewed: Feb. 26, 2012

I love these non-baked cookies. I used crunch peanut butter and I add 1/4 cup of peanuts chopped up after I measured them. Which my family liked better the second time I made them. My daughter was help make them the third time and she grabbed my German chocolate powder which got add before we notice what had happen and those turn out just as good.

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2 users found this review helpful

Reviewer:

rlt11_NMC

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Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

Reviewed: Nov. 17, 2011

The taste was good. It would be nice if people on here remember that not every one who uses these recipes are proffesional bakers -(when they display the recipe). In this recipe when it says allow to cool that means put it in the fridge,it does not mean allow to sit out on the table and cool. --sorry to be a jerk.

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11 users found this review helpful

Reviewer:

SaritaRuth

Cooking Level: Beginning

Living In: Marion, Ohio, USA

Reviewed: Jun. 10, 2011

The secret to making these set up is not to boil them too long. The long 1 minute boil makes them gummy. I mix over a slow heat untilthe sugar is dissolved then bring it to a boil then IMMEDIATELY remove it as soon as it starts boiling... from the heat and spoon out on wax paper. We have been using this recipe for years and it is great. I also use 1 cup of pecan pieces too.

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35 users found this review helpful

Reviewer:

olewillie

Reviewed: Jun. 10, 2011

In order for these cookies to set up, do the following. Mix the oates and coconut in a bowl and set aside. Place sugar, cocoa powder,butter, peanut butter and milk(I like evap milk) into saucepan. Over medium heat cook and stir until smooth and liquid. Let it come to a boil, now here is the trick, let boil without stirring for 2 1/2 minutes. Remove from heat and add vanilla and oat mixture, then continue with recipe. Hope this helps those who have problems with this recipe setting up.

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30 users found this review helpful