I made according to the recipe except without cornflakes (didn't feel like paying $4 for a box just to use a cup) and coconut (hubby is allergic). Great! Spices were strong but I thought that is what makes this cookie different from every other cookie. Gave away many to friends so we wouldn't eat all 60 servings, although we probably could have.

these are good but came out as little firm mounds for me- i have now made them twice- and are certainly not runny as others have described. the only change i made is that I left out the white sugar as i don't like things too sweet.

Very Tasty! Reminds me of a chocolate chip, oatmeal cookie with a little something special that makes people go......"Hmmmm what is that?" Thanks for posting. FYI: I used Frosted Flakes instead of Corn.

I get angry when I see Husband moving towards the cookie jar; these cookie are amazing! I pretty much stuck to the recipe except for two additions: rubbed half a vanilla bean in with the sugar (had some left over from another recipe), and threw in a handful or so of white chocolate chips. Couldn't find mace, so I followed another reviewers recommendation to sub it for more nutmeg. Seemed just fine, but I have no idea what mace tastes like. I could be missing out on an even more amazing cookie, but I don't think we mortals can handle the awesomeness! I don't know if it's my oven or not (not a proficient baker by any means), but these hardly seemed done after 8-10 minutes. The first batch I left in for 16 minutes after testing with the toothpick method, and although not burned, they may have been just slightly overdone. I left subsequent batches in for 12 minutes and then let them cool on the cookie sheet to solidify a little more. The results were great! Hope this helps the more clueless bakers like me. Thanks for sharing this recipe!

Love these cookies. I did a healthier version,substituting gluten free flour, used only one cup of brown sugar, no white sugar,only one cup vs two of chocolate chips and it was definitely sweet enough. I think u could even put less butter. But butter is so good.

these cookies were very good!!!

This is a lovely recipe for versatility and taste ... all the ingredients (and you can be very inventive with this one) meld together nicely for crisp and sweet and chewy. I used all brown sugar rather than white sugar, but that is the only thing I did differently. For the dough itself, I found it difficult to manage without a mess, so I used the same idea I do with all my cookie doughs ... I put all the dough on a large sheet of parchment paper, formed it into a roll approx 1-1/2" in diameter, rolled it and placed in freezer till my next pan was ready. This is super easy then and you just slice off and put on the pan whatever thickness you like. This recipes has good appearance, texture, taste and versatility... all of these are excellent in any recipe. Thank you for posting it.

AMAZING! just the way they are listed, i added a bag of crasins and that is all the modifications i made

Loved them-makes a ton of cookies!! Used butterscotch & choc chips-no nuts. Butterscotch kinda of overwhelmed them. Will try with peanut butter & choc chips next time. I cant stand coconut, but you cant taste it in these & actually makes for a nice consistency in the cookie. Thanks!

A disappointment. Too thin, didn't stay together well, too much "stuff" and not enough "cookie". The only saving grace for this was that I can crumble this mess up and use it for ice cream topping. The taste was only average. Deleting this from my recipe box.