Reviewed: Dec. 15, 2012

This recipes is a staple in our house, especially at Christmas time. I always have requests for the recipe! We don't care for raisins or dates, so we substitute toffee bits and chocolate chips. I love that it makes so many cookies, as we have a lot of holiday functions and it is nice to throw some on a tray and go! My favorite thing about them is the crunch of the cornflakes in the chewy cookie.

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Reviewer:

lorianne

Reviewed: Dec. 11, 2012

made these cookies for a wedding, wanted something that made alot of cookies so i didn't have to mix often. i did have to add a bit more flour, but of course i didn't measure how much more i added, and i had to use almonds because i didn't have pecans. The cookies were wonderful, everyone LOVED them. the bridal party was "testing" them during rehearsal and were well recived. will make again, hopefully with pecans. and i plan on trying this wwith cranberries.

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Reviewer:

milly567

Reviewed: Mar. 25, 2010

These are GOOD! Definitely toast the pecans- it gives them a much better texture and flavor. I cut the sugar by a cup total since my coconut was sweetened.

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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 13, 2008

Yum yum yum....these cookies are delicious and the texture is perfect (crisp on the outside, soft on the inside). The cookie dough was irresistible and I had to fight off my kids and husband from the bowl.

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Reviewer:

Cherry2000

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Mar. 3, 2008

I had my kids help and they had fun with this. Because my kids aren't too fond of pecans, coconut and dates, I used my food processor to blend these ingredients up fine so they just didn't see them as well. (What they can't see, they can't complain about right?) Anyway, they went over really well with them. I dinged this recipe only 1 star because it had a slight oil-y taste, but it didn't detract from the cookies much. (Perhaps I should have used vegetable oil instead of canola...) It makes about a double batch of cookies, so you can easily halve it and freeeze part. Thanks for a great recipe as printed.

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Reviewer:

VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

Reviewed: Nov. 3, 2007

Great cookie, the cookie monsters in my house were very happy. Crunchy on the outside chewy on the inside. And I don't have to remember to take the butter out of the fridge.

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Reviewer:

xrayrunner

Cooking Level: Expert

Reviewed: Sep. 28, 2007

Great recipie. A new favorite! I used whole wheat flour instead of white to get a nuttier flavor and I reduced the oil to 1& 1/2 cups so the cookies are nolonger crumbly. This is a fun recipie.

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5 users found this review helpful

Reviewer:

Isaiah 40:31

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Sep. 12, 2007

I made these for the office and found that they were some of the best cookies most of my co-workers had ever eaten. I got raves for them and at least a dozen people asked for the recipe. I have been told I must make them again. A couple notes when you make them. First, they are very crumbly and dry when you put them on the baking sheet. Don't worry, they rise a little and get chewy and are not dry. Don't worry about the lack of butter, but use a good quality of oil. Also, I tried the time at 10-14 minutes but had to cook 17-18 to get them to brown.

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Reviewer:

Jeff P

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Reviewed: Dec. 13, 2006

I made these and the ingredients list does not call for butter. Also, the instructions do not say when to put the white sugear in. Cookies were not good.

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Reviewer:

NRW

Reviewed: Nov. 30, 2006

These cookies are one of the best I have ever made. My family does not care for dates so instead I used chopped dried cranberries and they are excellent.

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4 users found this review helpful