Effects of Milk vs Cream vs Condensed Milk in a no-bake cookie recipe I'm looking at a pretty standard no-bake cookie recipe (this one uses brown sugar over white but I've seen the same recipe on at least 10 websites), 

3 C oats
5 tbsp peanut butter
2 teaspoon vanilla
2 C brown sugar
1/2 cup milk
1/4 cup butter 


The instructions are boil milk, sugar, butter together for one minute then mix other ingredients in, drop onto wax paper, and cool. 

My question is this: How would different dairies affect a recipe like this? Like if I used cream or condensed milk (or some combination of the 3) rather than the milk?
Using condensed milk would definitely make the cookies much, much sweeter and may not be moist enough in the same volume to make the cookies. Using the condensed milk could require more care on the stove since it would probably be easier to burn. If it browns a bit in the pan it could also impart a burnt sugar/brûlée like flavor, which might add a nice complexity to the recipe.

The cream would just make the cookies a lot more oily, which would probably result in a moister cookie that doesn't harden as well.