Comments on: Classic No Bake Cookies

By: Michael

Michael — Mon, 14 Jul 2025 22:25:18 +0000

This sounds Awesome! Three cups of oats is what I used last time too.
Now I’m going to change it up with your evaperated milk, 1/2 cup cocoa and 1 cup smooth peanut butter…..different amounts than what I made it last time but this sounds way better. I was looking to see if there was a recipe that used evaporated milk because I was hoping for a more creamy cookie. 🙂
Mine came out a little hard last time and I was trying to make them like Mom did…..don’t know if that’s possible but that’s what I’m hoping for.

By: Rachel Ballard

Rachel Ballard — Mon, 03 Jun 2024 00:00:52 +0000

In reply to Donna Mott.

Good for you Donna! I think you’d have to make some changes to alllll the sugar in these to make them truly healthy, but I’m glad you had the improvements you did. 🙂 –Rachel

By: Donna Mott

Donna Mott — Sun, 02 Jun 2024 22:46:58 +0000

I love this vintage recipe! I wanted to make them but realized I had no quick oats only oat bran. Unsure of how it would turn out I took the plunge anyway.
They turned out great. Only difference is appearance. This cookie doesn have the chunky appearance. That could be easily remedied with some fine chopped nuts or coconut. Best part…. Without knowing it, I’ve made a super healthy cookie! Comparing Oat Bran to Oatmeal, this cookie has 2x more fiber, 4x more protein, 20%more Thiamin and Riboflavin and Calcium and Iron with the replacement of Oat Bran. Woohoo a win!!!

By: Anastasia

Anastasia — Sun, 18 Feb 2024 08:53:39 +0000

In reply to Stephanie Andrewski. yes in always have and my family asks me to make no bakes for every and I mean every event lol.

By: Regina

Regina — Sat, 05 Aug 2023 23:22:20 +0000

In reply to Regina. Yes, both Regina’s agree! I time it exactly one minute at rolling boil, no more no less, and then a few drops into water to double check. If it forms a ball it’s ready. Been making these this way about 40 years. Fast, easy, delicious!

By: Rachel Ballard

Rachel Ballard — Sat, 25 Jun 2022 15:24:51 +0000

In reply to Tammy Shipton.

Hey Tammy–adding flaxseed would be tricky because it many recipes it serves as a thickener or even a replacement for eggs which is going to significantly alter the structure of the cookie. I can’t give you any direction on adding either of those ingredients to this recipe since I’ve never tested it but feel free to try it and report back with your findings! Just be careful with those flax seeds since they gel and expand. –Rachel

By: Tammy Shipton

Tammy Shipton — Fri, 24 Jun 2022 16:10:02 +0000

My daughter always loved these cookies. She is now a new mom and wants to boost her milk production. Oats are in a lot of recipes for boosting lactation, but I was wondering how the recipe would change if I added flaxseed and brewers yeast which are the two most common ingredients I have found for lactation. And how much should I add?

By: Rachel Ballard

Rachel Ballard — Tue, 03 Aug 2021 13:34:46 +0000

In reply to Stephanie Andrewski. I'm sorry I'm just getting to your question Stephanie. I have used a dash of milk in the past when I was out of evaporated. It worked fine. --Rachel