I would try refrigerating them to see if that helps them set. Sorry that happened!

Yikes, mine didn’t get hard. I set timer for one minute. I don’t know what I did wrong??? Can I cook after I put in oats and pb? Thanks, they are good even mushy!

Great recipe easy and fast

Just tried these and I LOVE them! Made only one change – I added 1 cup semisweet chocolate chips after everything else and stirred to mix thoroughly. I only have a 1.5 tsp cookie scoop so I used that. It made 28 cookies. (I couldn’t wait 30 minutes for them to cool, so I have 26 now.) It’s pretty humid here, but that didn’t seem to matter. They came out just right.

Tell me not to and that’s exactly what I did. I used old fashioned oats and this recipie came out great anyway. 5 star recipie because even with my substitution, the cookies came out great. They just have a slightly Chewier texture. I did add a shake or two of salt to my recipie because my oats were just a tiny bit stale smelling. It was time to use them. The salt did the trick. Thank you! Fathers all over church will love these for Father’s day! Made 62 cookies using a drink mix cup for a measure. Perfect cookie size!

These are delicious! They came out perfect. I’ll definitely use this recipe for them again in the future

As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools. In fact, that’s how each of the temperature stages discussed below is named.

For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.

Most candy recipes will tell you to boil your sugar mixture until it reaches one of the stages below. For the best results and most accuracy, we recommend that you use both a candy thermometer and the cold water test. It’s also a good idea to test your thermometer’s accuracy by placing it in plain boiling water. At sea level, it should read 212° F. If it reads above or below this number, make the necessary adjustments when cooking your candy syrup.

I love these cookies. I make them in the summer because I do not have to turn on the oven.

The Best of all my recipes.

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