Reviewed: Feb. 23, 2010

Hubby liked them, said they were very good. I liked them. Baked them on parchment paper for easy clean up, for 7 mins.

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2 users found this review helpful

Reviewer:

Nicole

Cooking Level: Intermediate

Reviewed: Nov. 13, 2009

The Best! I grew up on cracker jack cookies baked on a saturday morning for the coming week~ having lost my mum's recipe, I found this one. By making just a few changes I have the memories of my childhood in a cookie tin! :) I used corn flakes instead of the crisp rice cereal and raisins instead of the peanuts. Bake up a batch and bake. I put them in the freezer and then take out just how many the kids and I need to go with our tea for the day! Thanks for helping me share my childhood with my kids!

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3 users found this review helpful

Reviewer:

Mary

Reviewed: Oct. 24, 2008

I thought rice cereal sounded like a great idea but I didn't like the texture - they got hard instead of staying crisp. My husband liked it, so we compromised on the 4 stars.

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1 user found this review helpful

Reviewer:

Lisa

Reviewed: Aug. 16, 2008

Very good cookies, all I did diffrent was to add pecans. Husband said he could eat them all with a big glass of milk. They are chewy but crunchy, GREAT!!!!

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5 users found this review helpful

Reviewer:

DJ8BUD

Cooking Level: Intermediate

Home Town: Pleasant Hope, Missouri, USA

Living In: Springfield, Missouri, USA

Reviewed: Sep. 17, 2007

Well when I first tried these I thought they were pretty good but then I found myself going back for more and more. Positively addictive! I had to bring them to work to get the away from me. A great salty/sweet, chewy yet crunchy combo. Made just as directed. Excellent.

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8 users found this review helpful

Reviewer:

MyVintageMommy

Cooking Level: Intermediate

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Jun. 11, 2007

These cookies were quite tasty! I made them without the peanuts because I didn't have any at the time. My husband took half of them to work and everyone at his work wanted the recipe!

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6 users found this review helpful

Reviewer:

Amy R

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Surprise, Arizona, USA

Reviewed: May 29, 2007

GOOOOOD! Even the batter was great. I knew before I baked the first batch they would be yummy. Left out coconut. Too many picky eaters here.

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1 user found this review helpful

Reviewer:

Lori

Reviewed: Jun. 12, 2006

Yum! These are soo good! I did have to adjust the baking time and oven temp though. The first batch set off the smoke alarms! I think I finally got it right by the 3rd batch. 325 degrees for 9 minutes was about perfect. Oh, and these spread (a lot!) while baking, so make sure to space them plenty far apart! I added a bag of butterscotch chips instead of the nuts and mmmmmmmmm!

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11 users found this review helpful

Reviewer:

Shelly

Cooking Level: Intermediate

Living In: Holland, Michigan, USA

Reviewed: May 24, 2006

Great cookie! Chewy with a bit of crunch from the peanuts. Mine turned out a little thin, but I didn't have real butter. A friend suggested using a little less butter when a cookie recipe turns out flat. I'll try that next time. I did try the first batch without coconut (half the family doesn't like it). I added it in before I baked the next batch and was convinced the coconut is vital. It holds together better and gives it great texture. Everyone loved the taste. Thanks for sharing this recipe!

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10 users found this review helpful