Reviewed: Feb. 15, 2008

wow. i made these for my husband for valentine's day and he must have eaten eight or nine that day alone. he took the rest to work and everyone went crazy for them. plus this recipe makes over 4 dozen cookies so you're loaded with chewy goodness for weeks. my rec: keep 'em on the smaller side and cook less time.

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rachel

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Reviewed: Jan. 5, 2008

These were very good. My first batch came out too flat and crispy, so the second time around, I added an additional half cup of flour and used a bit less baking soda. The second batch were thicker and we enjoyed them more. I also omitted the mace, nutmeg and cloves, as I didn't think they would give the sweeter taste I prefer in a chocoate chip cookie. The cookies still weren't quite as sweet and chocolatey as we prefer, but they got good reviews around here. I'll probably stick with a more traditional chocolate chip cookie recipe next time.

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KarenMomTo5

Cooking Level: Intermediate

Home Town: Peekskill, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 6, 2007

I made these last night and they are delicious! I halved the recipe, didn't have mace, forgot the vanilla! and added white chocolate and cranberry/raisin mix and they still were wonderful. I must admit when I first read the recipe there was so much it made me wonder if they'd be good but they are. Try them out!

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stamarex

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Everett, Washington, USA

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Reviewed: Oct. 15, 2007

I love these I add anything I might have on hand... dried cherries, white chocolate chips, what ever. I never add the spices though

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BEARROBB

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Aug. 30, 2007

Very different, mine came out a little flat. I may try these again.

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Gary C.

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Cedar Falls, Iowa, USA

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Reviewed: Aug. 17, 2007

I made this quite a bit different. First, I didn't have any corn flakes or regular cereal, but I did have Uncle Sam Cereal - so I substituted that. It tastes good but the flax seeds are powerful - if you're not a fan of them I wouldn't recommend that substitution. I also used 1 cup whole wheat flour instead of all regular flour. I used egg whites instead of full eggs. Finally I used a combination of chocolate, butterscotch, and white chocolate chips to make up the 2 cups of chips. That part was my favorite about these cookies - every bite tasted a bit different. Yummy!

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Sarah

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Reviewed: Jun. 4, 2007

wWnderful cookies! I only had unsweetened coconut, and the cookies are still plenty sweet. whew! I didn't have any cornflakes, and I forgot the nuts. Still, great cookies .

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Rock Star Mom

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Reviewed: Apr. 20, 2007

These are wonderful cookies; rave reviews all around. I added some flaxseed and used 1/2 whole wheat pastry flour. Oh, and I substituted some of the chocolate chips with peanut butter chips (my little one's special request). They turned out great. Pretty healthy, too.

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JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Apr. 3, 2007

Absolutely delicious! The subtle hint of coconut, the ocasional walnut crunch, and a delightful chewy consistency. The cookie dough is very easy to mould as well! I would say to cook it for 12 minutes, as 8-10 isnt long enough.

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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Mar. 12, 2007

Very good chewy substantial cookie. I was out of nutmeg, and mace so i just left it out. Was still great. I believe cookie recipes are suggestions mainly, cause you can throw anything in em. But these are my new favorite!

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REDDINGBARB

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Reviewed: Mar. 2, 2007

Very Good. I followed the recipe almost to a T. I used 1/2 C marg, 8oz baby food prunes, 8oz apple sauce. For the flour I used 1 C. flour, 1/2 C whole wheat. I used 3 eggs instead of 2. Also, I didn't flatten the cookies before baking.

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HESSELMJ

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2006

I remembered cooking a big batch of these - using this basic recipe, with some addition of pecans, walnuts, raisins and flax seeds (all I can find in my kitchen cupboards) - and it was great - and it's all gone when i brought it to the office! Just made it again today, but now I think it's a bit too salty! So, not sure what was different from last time. But I still like it a lot!

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Lia O'Hara

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 11, 2006

Fantastic - I love chewy cookies and these are amazing. I added an extra cup of choc chips instead of walnuts (my kids don't like nuts) and used dessicated coconut instead of coconut flakes. Also used rice crispies instead of corn flakes. Made them a bit bigger and baked them for 15 minutes and they are a huge hit in our house!

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Jan. 13, 2006

Very tasty. I made them much larger than the walnut size recommended, and that way they didn't flatten like the smaller ones. Bake until you see the light brown edges. They're not good when the whole top is golden brown looking, too crunchy. I will make these again, but use wheat flour, raisins instead of the chocolate chips, and maybe another kind of fruit or nut. The chocolate was good in them, but with the other ingredients, it seemed like it should have been a healthy, hearty cookie instead.

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Ann

Cooking Level: Expert

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Reviewed: Jan. 4, 2006

Wonderful cookies! A little on the difficult side as far as finding the right amount of dough to use per cookie in order to get them just right, but they're worth the trouble. I made them as Christmas gifts this year and they were a huge hit! Hint: I omitted the cloves to keep the flavor more mild, and they tasted great.

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Rebecca L.

Cooking Level: Beginning

Home Town: Mill Valley, California, USA

Living In: San Rafael, California, USA

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Reviewed: Dec. 10, 2005

A recipe I had lost, thought I'd never find again. Best cookies ever!

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travhops

Cooking Level: Intermediate

Home Town: Orofino, Idaho, USA

Living In: Prince George, British Columbia, Canada

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Reviewed: Oct. 4, 2005

These were really good. Nice and chewy. They were a little on the thin side, but still tasted great.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Jun. 19, 2005

I sub'd 1/2 of the butter for applesauce, went lighter on the sugar, and added a few tbs of ground flax. Used unsweetened carob chips because I prefer them over chocolate in some things. I will surely be making these again.

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