Reviewed: Nov. 14, 2009

These are great cookies! I listened to other comments and made a few changes but not much. I did add vanilla and used butter. I also cut the recipe in half and it filled my mixing bowl. Now I understand what everyone said about needing a strong mixer!! With making only half the recipe, I ended up with 1 1/2 dozen large cookies. They were perfect in 14-15 minutes. Thanks for the suggestions and the recipe!! I will definately be making these again!!

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Linds

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Reviewed: Oct. 8, 2009

This is such a versatile recipe that you can use it as a base and add anything you want to enhance or change the recipe. I like to double the big batch on occassions and split it into 4 small batches. Each batch has a different additive like, raisins; coconut; walnuts & raisins; macadamian nuts & white choc. chips; butterscotch chips & coconut. These are all AWESOME combinations for great cookies. Even my family thinks they are all different recipes.

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phyllis

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Reviewed: Sep. 23, 2009

I subbed butter for margarine and, as I almost always do when making cookies, I used King Arthur organic whole wheat white flour. I gently folded in the cornflakes after everything else had been added so that they would not get too crushed. I felt that they were missing something and only ok. I think some vanilla or almond extract might have given them the flavor oomph I was looking for. I am giving them five stars however because my husband loved them. He took them to a meeting at work and called to say that everyone raved about the cookies. Later in the day I got an email from him asking for the recipe for those who had requested it. If that response does not a five star recipe make then I guess I do not know what does!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 19, 2009

This is a terrific cookie recipe. I substituted real butter for margarine and I halved the recipe, ending up with about 4 dozen cookies. These soft, chewy and crunchy cookies are some of the best I have had.

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rburns

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Reviewed: Sep. 4, 2009

Great cookies. I love recipies that make ALOT of cookies because if your going to go to the effort you want to be able to freeze some and not have them gone the same day. Made 60 cookies. Use a Very big bowl!

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ScotiaRae

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Jul. 5, 2009

These were great. However, I used 1/2 corn flakes and 1/2 rice crispies (because I was low). I also DID NOT put coconut in them. Everyone at work loved these and they were gone quickly! Perfect chewy texture!

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vannatab

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Reviewed: Jun. 16, 2009

Reading all the great reviews on this one I was expecting some delicious cookies, but unfortunately I was disappointed :( I thought they were waay too sweet, even tho I used unsweetened coconut the sugar just seemed to overpower all of the other flavors. The cookies came out very chewy (which I like) but too hard even tho I didn't over bake at all. My boyfriend liked them, but then again, he would eat sugar out of the jar if he could. Probably won't make again.

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markeringstusj

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Reviewed: May 17, 2009

Great cookie recipe, always use butter in cookies never margarine! I added 1/2 cup each of peanut butter, butterscotch, white choc. and milk choc. chips, also dates and walnuts soaked in bourbon, YUMMY!! This makes the Greatest Gourmet cookie ever!

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Patty Lloyd

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Reviewed: Apr. 14, 2009

These are fantastic. Followed the recipe to a T. I halved the recipe and still got an ice cream pail full of cookies. Thumbs up from my 5 and 3 year olds and the hubby!

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RochelleJanine

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

I would give 7 stars!! They were chewy, soft, and aromatic. Mmmm...I can just sink in a kitchen chair and eat whole...Yummy...;D

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Kahori526

Cooking Level: Beginning

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Reviewed: Mar. 23, 2009

Took these cookies to a get together and everyone loved them. I usually worry about baking having a baking soda flavor when there is nothing for it to react with but these were great. No baking soda taste.

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suzy

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Reviewed: Feb. 28, 2009

My cookies tasted awesome...but they spread and flattened really bad. I figured out this was because my butter was not completely softened before I used it...I have since made another batch with very softened butter, and didn't have that problem...Also, I used Rice Krispies instead of Cornflakes. I can't stop eating these cookies!!!

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happywife05

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

Very yummy! And chewy! I followed the recipe exactly except I added vanilla and didn't have quite enough choc chips - but they still turned out wonderful! I especially like how they flatten (I'm a fan of soft flat cookies) I'll be making these again!

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mandymuggins

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 17, 2009

These are great, and the batch is huge! I like to freeze half the batch for later. They thaw quite nicely! The cereal makes them nice and crunchy too, but I make sure to crush the flakes a little. Large flakes can make these hard to eat.

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Ivy

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 27, 2008

these were okay, nothing special, i didn't care much for them...thought they were odd little chocolate-chip-ish type cookies...that needed more chocolate, others liked them. won't make again.

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riblet

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

These were good, not the best cookies ever, but I liked the difference that the cornflakes added to the texture.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Apr. 19, 2008

Yum! I was craving chocolate chip cookies with some texture and crunch, but didn't have any nuts to put in them. So, I tried this recipe. I halved it, used butter and unsweetened coconut. I also reduced the white sugar by half and that was a good change. The cookies would have been way too sweet for me if I had used all the sugar and sweetened coconut. I didn't have corn flakes, so I used rice crispies and it worked fine. I think most kinds of cereal with a neutral flavor would work. The result was a buttery cookie with great texture. I will definitely make these again.

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

I had to make these with whole-wheat flour, old-fashioned oats instead of quick oats and rice krispies instead of cornflakes. They turned out wonderful. I also quartered the recipe. I used a melon baller and ended up with 45 3-inch cookies! I can not imagine making the whole batch. They turned out so wonderful that I will never make them any other way.

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gracie808

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Reviewed: Nov. 22, 2007

I found the cookies to be a little on the sweet side, but otherwise the taste was good. The only problem I had was that some cookies were hard and others were crunchie. Not knowing how these are to be after baking, I cannot decide what went wrong. Can the one who posted this receipe let me know. I baked the cookies in a convection oven for 9 mins.

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GROOVYGRAN1

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Reviewed: Nov. 13, 2007

OK dieters, don't hate me, but I added applesauce instead of margarine. I was looking for a recipe similar to one I lost, called "crunchy, bumpy, munchy cookies." These were similar, and very good. I added 1 cup raisins, 1 cup shredded raw carrots and frosted them with a fat free powdered sugar glaze. I know they sound strange, but the cereal keeps them light and the texture is varied and marvelous. Because of the very low fat they don't store well, but they never last long either.

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Ginger

Cooking Level: Expert

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Dishpan Cookies II

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