Reviewed: Dec. 11, 2012

They taste fine. a little sweet, but did not hold together at all. bolied for 4 mins so next time will do two mins and half the recipe as now i have a pot of chololate oatmeal to throw out. maybe use as an icecream topping!

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Reviewer:

Linnylou

Reviewed: Dec. 5, 2012

Have been making this recipe my whole life with some adjustments. Keys to success: a) quick cooking oats, b) use butter not margarine, c) use WHOLE milk. My mother cooked the sugar, butter, milk to a rolling boil for 1 minute, poured over the oats,nuts,coconut & vanilla in a bowl. When I used my low-fat milk, they didn't set up, so the fat content is key to them drying out sucessfully.

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Reviewer:

4ntrvlr

Reviewed: Oct. 25, 2012

I did not care for this recipe.The cookies wouldn't stick together, there was WAY too much sugar. No near enough cocoa powder. I won't be making this again.

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Reviewer:

stacey

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Reviewed: Sep. 24, 2012

Don't try to make these when it's raining or otherwise humid: they will not set in humid weather.

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Reviewer:

Rascalicious

Cooking Level: Expert

Reviewed: May 1, 2012

To who said refrigerate them and cut out sugar. They don't need to be refrigerated if made correctly. I suspect cutting the sugar down may have caused them to not set up properly - the proportions are as they are because these are a candy based "cookie" without the correct measurements - they will fail. Also - the oatmeal does not need to be cooked. Either quick oats or slow oats. Quick oats do work better but neither needs to be cooked. I'm suspecting adding cooked oats would also cause there to be too much moisture which would affect the candy base from setting properly.

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Reviewer:

LUCYNDA

Cooking Level: Expert

Home Town: Cardston, Alberta, Canada

Living In: Lethbridge, Alberta, Canada

Reviewed: Mar. 12, 2012

This was awesome!!! I used only 1 1/4 cups of sugar and instead of rolled oats I used "9 Grain" (wheat germ, flax, bran etc) and 1 1/2 cups of coconut! Super yummy and now my family doesn't know they are healthier!!!

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Reviewer:

misskitty

Reviewed: Jul. 8, 2011

I've used this recipe for years. the cookies always turn out perfect. I put them on wax paper and immediately put them in the frig to set up. I've always used quick oats and have never cooked the oaks. A great simple cookie.

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Reviewer:

rearanchchef

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

Reviewed: May 9, 2011

I took the advice of other reviewers who only boiled for two minutes and greatly disliked the results - the cookies came out very gooey and sticky. I made another batch and boiled for 4-5 minutes as per the recipe, and they came out just as I wanted them. So I guess some people like theirs a different consistency - if you like them gooey, boil for less time; if you like them more like a macaroon cookie, drier and crumblier, then boil for longer. I also reduced the amount of sugar to 1 and a half cups, and reduced the oats to 2 and a half while increasing the coconut to a full cup (I like them more like a macaroon). Next time I may tweak the oats and coconut even further. But in any case, they were delicious, and I'm glad to have a go-to recipe for these at last.

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Reviewer:

SWhistler1

Reviewed: Jan. 24, 2011

I love these. They, are so easy, and so delicious! I like to keep half of them in the freezer for a rainy day. I also like to add 1/2 cup of chocolate chips, just because I am a sweet freak!

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Reviewer:

amorrison

Cooking Level: Intermediate

Reviewed: Jan. 23, 2011

These are really close to a recipe we used to make at my house when I was a kid. They are tastey, but don't set quite as well as I remember the other ones did. I'll have to keep looking for that recipe we used to use...

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