Recipe by Laura and Tammy
"These cookies have a little of everything in them, except for a dishpan."
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packed brown sugar
1 1/2 cups
semisweet chocolate chips
I LOVE making and eating cookies and these were suprisingly good. Although I did use butter instead of margarine (that could be why people are getting flat cookies-I don't like using margarine-plus why skimp when it's a cookie) and I ALWAYS need a squirt or two of vanilla in any of my cookies. These had a nice and different crunch with the cornflake ingredient and they were very yummy! Will def make again. I also made half the recipe and that was plenty of cookies.
i was disappointed in the chewiness everyone mentioned. i thought these came out dry. the chewiness must just be from the cereals and coconut vs the moisture retention. i cut the recipe in half and it filled my mixing bowl, so if you do the full recipe, you will need a huge bowl and strength to mix all the ingredients. you can't really use a power mixer when adding the final ingredients: cereals, chips and coconut.
These were REALLY good! I usually won't rate a recipe that I've changed but the only thing I did different with these cookies was that I used real butter instead of margarine and I used 2 cups of chocolate chips instead of 3. My kids and hubby LOVED these cookies. I also refrigerated the dough for 2 hours and that helped them from being so flat. I loved that they were so chewy.
The cookies are great...crispy and chewy. But the recipe is very large. You will need a very powerful mixer too.
WOW! Now this is an awesome cookie! I was looking for a recipe for Cowboy cookies and this one had the same ingredients, so I used it. I added raisins and walnuts and they were so good. These cookies did not flatten when cool. Just the right texture a little crisp on the outside and soft on the inside. I had to bake them longer, about 15 minutes was perfect but I made them pretty big. The batch was so big I couldn't fit it all in the mixer (Kitchen Aid), so I mixed the rest of the ingredients with my hands. I am going to try different variations. Like butterscotch chips and walnuts, no raisins. I am sure these will be in my cookie jar for years to come! Thank you.
Really yummy warm! I used Splenda in place of the sugars & cut the recipe in half. Splenda in cookies doesn't flatten so I had to flatten them before baking.
I can cook, but a baker I am not..UNTIL TODAY!!! This recipe is wonderful. The corn flakes scared me a little, but in the end I like it. I followed the recipe to the letter and they are perfect. These are fantastic cookies. I did need to bake them about 14 minutes.
Love these cookies! This is one for my recipe box. I used butter and cut the recipe in 1/2. Cooked them 10 min. New favorite!
* Percent Daily Values are based on a 2,000 calorie diet.
Dishpan Cookies II
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 73
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