awtl Posted January 20, 2011 Share Posted January 20, 2011 I've heard them called by both names. They are the cookies that have the oatmeal, sugar, cocoa, etc. and you cook them in a pan and drop them on wax paper. We have made them multiple times over the years with different recipes and they never come out. I do exactly what the recipe says. They are always too soft to eat. Does anyone here make them and they actually turn out right? For some reason I decided to try them out again tonight with yet another recipe, with the same exact results-good-tasting cookies that are too soft to pick up and eat. Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted January 20, 2011 Share Posted January 20, 2011 You need to make sure the cocoa/pb/sugar mixture comes to a full boil for two full minutes, and you need to let the cookies set up in the fridge. I have tried recipes with slight variations, but these always seem to be the keys to success. HTH. Quote Link to comment Share on other sites More sharing options...
*Jessica* Posted January 20, 2011 Share Posted January 20, 2011 I would guess that you aren't boiling them long enough. If you don't boil them long enough they don't set up. If you boil them for too long they get dry and crumbly. Quote Link to comment Share on other sites More sharing options...
awtl Posted January 20, 2011 Author Share Posted January 20, 2011 The recipe said to boil it for 3-4 minutes, and I boiled it for 4. I let it get really good and boiling before I started the timer. How long do you all cook it for? Quote Link to comment Share on other sites More sharing options...
Susann Posted January 20, 2011 Share Posted January 20, 2011 No-bakes set-up?!?! What a strange concept. Spoon anyone?:lol: Quote Link to comment Share on other sites More sharing options...
KatieJ Posted January 20, 2011 Share Posted January 20, 2011 Do you live in High altitudes? My in-laws moved from Minnesota to Wyoming and she had to adjust the boiling time. Quote Link to comment Share on other sites More sharing options...
Sherry in OH Posted January 20, 2011 Share Posted January 20, 2011 Are you using the right ingredients? - Regular oatmeal not quick oats. - Stick butter not whipped. If you must use margarine, try a different brand. Some are too soft. My recipe says to add the peanut butter, oatmeal, and vanilla after boiling the other ingredients. Refrigerating the cookies will harden them. They taste great cold. Quote Link to comment Share on other sites More sharing options...
Starr Posted January 20, 2011 Share Posted January 20, 2011 The humidity makes a difference too. We always called them "Idiot's Delight!" Quote Link to comment Share on other sites More sharing options...
ClassicCole Posted January 20, 2011 Share Posted January 20, 2011 Timing is very important. Too long and they will be drier and not long enough and they will require a spoon. And I have never had to refrigerate to get them to firm up. They are very yummy and never last long around here. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted January 20, 2011 Share Posted January 20, 2011 I would guess that you aren't boiling them long enough. If you don't boil them long enough they don't set up. If you boil them for too long they get dry and crumbly. And you can still feel the sugar crystals when you take a bite. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted January 20, 2011 Share Posted January 20, 2011 My mom's recipe is called Top of Stove Cookies 1/4 cup butter 2 cups sugar 2 Tbsp. cocoa 1/3 cup milk 1/2 cup peanut butter 3 cups uncooked oatmeal 1 tsp. vanilla Mix butter, sugar, cocoa, milk & vanilla. Cook over medium heat, stirring continually. Bring to a boil. Let boil for 1 minute. Stir in peanut butter. Add oats. Drop spoonfuls onto wax paper. They will harden as they cool. Quote Link to comment Share on other sites More sharing options...
mereminerals Posted January 20, 2011 Share Posted January 20, 2011 The recipe I use calls for semi-sweet chocolate chips instead of cocoa. Quote Link to comment Share on other sites More sharing options...
chickenpatty Posted January 20, 2011 Share Posted January 20, 2011 If all else fails, you could make No Bake Chocolate Oat Bars. I made them recently & they set up perfectly - without worrying about how long to boil them & all. (I'm going to put them on my blog, soon.) Easy & delicious! Quote Link to comment Share on other sites More sharing options...
Lovedtodeath Posted January 20, 2011 Share Posted January 20, 2011 I didn't read all of the posts, but I make mine with a Betty Crocker recipe that uses marshmallows. They are called oatmeal clusters. No problems with that recipe. Quote Link to comment Share on other sites More sharing options...
awtl Posted January 20, 2011 Author Share Posted January 20, 2011 Thank you for the recipes! I will have to try these. No-bakes set-up?!?! What a strange concept. Spoon anyone?:lol: :lol::lol: Are you using the right ingredients? - Regular oatmeal not quick oats. - Stick butter not whipped. If you must use margarine, try a different brand. Some are too soft. I use stick butter, but I was using quick oats instead of rolled oats, maybe that was the problem. Thanks for the input. We did put them in the refrigerator and they hardened up just fine in there. I wonder, too, if the particular recipe I used this time is flawed because it didn't call for peanut butter. :001_huh: I think we have tried to cut the sugar on previous recipes and that's why they didn't work. I hate putting that much sugar in, but these are a little more like candy than cookies! I found a recipe in our recipe book that calls them Dinosaur Food. The sugar is called "crushed bones" the peanut butter is "squashed bugs" the oatmeal is "grass" the butter is "fat" the vanilla is "muddy water", etc. It sounded like a fun kid's recipe. Quote Link to comment Share on other sites More sharing options...
DaffodilDreams Posted January 20, 2011 Share Posted January 20, 2011 My grandmother taught me how to make these. I've never had a problem with them. Thanks for bringing this up. Now I'm craving some! Quote Link to comment Share on other sites More sharing options...
FeFe Posted January 20, 2011 Share Posted January 20, 2011 I don't like it when they harden. I prefer to dip it in a coffee mug and eat with a spoon! Oh, and a glass of milk, of course! Quote Link to comment Share on other sites More sharing options...
KidsHappen Posted January 20, 2011 Share Posted January 20, 2011 I bring mine to a rolling boil and then cook for anywhere between 5 and 6.5 minutes depending on stove. They always set up perfectly and can be picked up and eaten in approximately 3 minutes while they are still warm. I have seen tons of recipes and other people say that they only boil for 1 to 3 minutes and I have always wondered how they could possible set up with such a short cooking time. Humidity doesn't effect mine at all and the outcome is not terribly finicky based on ingredients. I use: 2 cups sugar 3 tablespoons cocoa 1/2 cup milk 1/2 cup peanut butter 1 stick of butter Cook over medium heat until it comes to a roilling boil and then continue to cook for an additional 5 to 6.5 minutes. I have actually reached the point where I don't even need to time them. I can tell just by looking at them when they are done but I have been making them since I was about 8 years old. Add three cups oatmeal (regular or quick - I prefer quick). Drop by rounded spoonfulls on aluminum foil. The only variables that seem to make any difference at all is the pan and the stove. I always use the same pan that I use to make these cookies so as to get consistent results. Everytime I move into a new house though, it takes a time or two to figure out the cooking time for that particular stove. When I am visiting another person's house, I may have to play around a bit more to take into account both their pan and stove. Try cooking them longer. Quote Link to comment Share on other sites More sharing options...
Brenda in FL Posted January 20, 2011 Share Posted January 20, 2011 No-bakes set-up?!?! What a strange concept. Spoon anyone?:lol: This reminds me of a time in college where my friend and I ended up eating them warm right out of the bowl while we watched a movie! Quote Link to comment Share on other sites More sharing options...
gardening momma Posted January 21, 2011 Share Posted January 21, 2011 I use stick butter, but I was using quick oats instead of rolled oats, maybe that was the problem. Thanks for the input. ... I think we have tried to cut the sugar on previous recipes and that's why they didn't work. I hate putting that much sugar in, but these are a little more like candy than cookies! I wouldn't think quick oats vs. rolled oats would make a difference. I think my mom always used quick oats. You might try adding more oats to the recipes you've used before...this would both firm up the cookies and reduce the amount of sugar per cookie. Quote Link to comment Share on other sites More sharing options...
sleepymommy Posted January 21, 2011 Share Posted January 21, 2011 Mmmm.. bringing back all kinds of yummy memories. I stopped making these after finding out about ds6's allergies. Dh is still upset about that. I never had problem with them though. It's been so long though that I'm not sure if I have any good advice, sorry. Quote Link to comment Share on other sites More sharing options...
Amy Jo Posted January 21, 2011 Share Posted January 21, 2011 When my dad made them he used margerine instead of shortning, his were always soft. I like mine soft actually, I don't think the kids have ever had one that was set-up. Quote Link to comment Share on other sites More sharing options...
plansrme Posted January 21, 2011 Share Posted January 21, 2011 I have been making these babies since I was maybe 10 years old, and since I started using a candy thermometer (age 11 or so), I've never had a batch fail except when my candy thermometer started going out on me. I cook them to 5 degrees below soft ball stage. I've used butter and margarine, quick-cooking and regular oats, skim and whole milk, and made them with and without peanut butter, and none of that has affected whether they set or not. This is my recipe: 2 c. sugar 1/2 c. milk 2 1/2 - 3 T. cocoa 1 stick butter Cook until almost soft ball stage, remove from heat and add 2 1/2-3 c. oatmeal (start with 2 1/2 and add more if they look runny) and 1/2 c. peanut butter. Cutting back on sugar would definitely affect whether they set up. Terri Quote Link to comment Share on other sites More sharing options...
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