Reviewed: Jun. 17, 2008

Nice cookie, and a welcome change from the "same ol' same ol." I made them twice the size directed, and got 24. A little sweet, but that's what a cookie's supposed to be and that's what milk is for! And the extra sweetness certainly could be because I added a cup of coconut. I made a half recipe, to which I added 1/2 tsp. salt to heighten flavor, and didn't bother melting the butter. The traditional method of creaming the butter and sugars worked just fine. I baked my second batch longer, as I, unlike most people I know, prefer mine a little crispier. My only criticism is that they came out a little flatter than I prefer, and I even chilled the dough first. All and all, a pretty darn good cookie with a nice crackly top, and chewy texture from the oats and corn flakes.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 19, 2008

I have been making this recipe for over 30 years and I have never had anything but compliments. I add coconut, raisins and chopped nuts (walnuts or pecans). If you want a crisp cookie, leave them in the oven a little longer. If you want a chewy cookie, take them out slightly under-done.

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dianag

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Manchester, Lancashire, England, U.K.

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Reviewed: Mar. 27, 2008

these cookies are the best I have ever had. I always add coconut and raisins and people love them!

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christie reid

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Nov. 18, 2007

I added 3 cups corn flakes and 1 1/2 bags chocolate chips - the best!

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Lindsay

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Reviewed: Aug. 4, 2007

These cookies were made by a teacher in high school. They were so good. I have seen tons of recipes for it and this is the closet I have seen. :)

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Lori C Sims

Cooking Level: Intermediate

Living In: Copperas Cove, Texas, USA

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Reviewed: Feb. 11, 2007

I am in the Peace Corps and dont have access to many ingredients- I was thankful for these cookies. I used melted margarine instead of butter and it turned out fine. I also had to chill the dough for a little bit before it was workable (i live in a very hot and humid area). My boyfriend ate the whole batch the day I made them! Great!

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JenniBaker

Cooking Level: Beginning

Home Town: Steamboat Springs, Colorado, USA

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Reviewed: Oct. 21, 2004

Did not like these too much....they are a crispy cookie and I prefer chewy/doughy. I cut the recipe in half and added half a bag of chocolate chips. Glad I added the chips or they would have been very bland.

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HappyHousewife

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Western, New York, USA

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Reviewed: Dec. 8, 2002

I've been making "Dunkin' Platters" for years now! My nieces & nephews (and all of their friends) *LOVE* them!!! Add 3/4 cup of chocolate chips for the kids or raisins & nuts for the grumps. I guarantee you will have people asking you for the recipe! This one is a keeper!!!!

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BEC597

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Reviewed: Jun. 6, 2000

I did not know what kind of cookie this was. I had been trying out new choc chip and oatmeal all week. This was such a nice surprise. I loved the taste they were crispy on the edges and chewy in the middle. I did add nuts and raisens. I REALLY like this one. Mary

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