Reviewed: Jan. 2, 2012

My favorite cookie. On the advice of a friend, I doubled the rice cereal. It makes it more noticeable and the cookies are crunchier.

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Reviewer:

rjensen

Reviewed: Sep. 26, 2011

These are outstanding! I call them "cuppa cookies" - a cuppa this, a cuppa that!! They are addictive - the flavors are amazing and the textures are a surprise! My new favorite cookie. I added 1/2 cup peanut butter just because I love peanut butter, and I used chopped pecans because that is what I had on hand. Thanks for sharing this awesome recipe!!

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Reviewer:

MsScarlett

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Cooking Level: Expert

Living In: Canfield, Ohio, USA

Reviewed: Aug. 23, 2011

This recipe made 60 cookies! They're delicious, but have a muddled flavor (can't discern what is what in the cookie). Super buttery flavor, omitted the nuts, added toffee chips. Next time I'd up the chocolate chips.

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Reviewer:

Cassandra

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 6, 2011

These are really good! I substituted a combination of chopped almonds & pecans for the walnuts and a combination of mini chocolate chips & chocolate covered toffee bits for the chocolate chips (what I had in the pantry.) I baked them for 15 minutes (I make mine pretty big...this recipe made over 6 dozen.)

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Reviewer:

marciaoakley

Reviewed: Jul. 6, 2011

Very Good! I omitted the nuts and coconut for the sake of my kids!:) I also pressed dough into a jelly roll pan and made bars instead of individual cookies. Great recipe I will use again!

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Reviewer:

weavmomof3

Reviewed: Jul. 4, 2011

These cookies are wonderful! Made them for a family get together and one of my cousins didn't want to share them! The only thing I did differently was add 1/2 chopped pecans and 1/2 cup chopped hazelnuts in place of the walnuts (because I don't like walnuts). Thanks for sharing this wonderful cookie recipe!

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Reviewer:

Peanut1976

Cooking Level: Intermediate

Reviewed: Jun. 14, 2011

A nice crispy cookie. Different from your ordinary cookie. I can taste the sweetness from coconuts and the insides were slightly chewy. great texture with the rice crispies, rolled oats, coconut, nuts. Cookies held together nicely, nothing fell apart. I rough chopped the walnuts, did not have any ground walnuts. I followed recipe to a "T". The recipe yields for 24 LARGE cookies, however, I ended up with 48 large cookies! I dropped each dough by tablespoons on a greased baking sheet. Baked 350 degees for 15 minutes. All cookies were eaten up...nothing went to waste. I think the next time I may use 1 cup of applesauce instead of vegetable oil. You can definitely play with this recipe by adding pecans, mixture of raisins, cereal, etc. I did not need to tweak this batch at all, recipe is good as is. A wonderful tasty treat and dissappears fast!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 28, 2011

I have made these cookies twice in two weeks, and they were a huge hit on both occasions. I made them as written the first time and made them with just peanuts, graham cracker crumbs, raisins, and chocolate chips as the add-ins the second. (That was what I had in my pantry.) Both batches disappeared rapidly with scarcely a crumb left over! In fact, I gave a dozen cookies to a friend from church and she asked me to make them again so the cookies can be served at next Sunday's coffee hour! Thank you, Peggy C.! :-)

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Reviewer:

SKYEYES

Cooking Level: Expert

Reviewed: Apr. 27, 2011

We tried these and they were tasty right out of the oven but as they sat it seemed the rice krispies hardened or something. the more we ate of them the less we liked them..

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