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.

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

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.

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.

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.

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.

This is the same recipe my grandma used, it was word for word what was in her book in her handwriting. She said they were called dishpancookies because the recipe makes so many cookies that you have to mix it in a dishpan. This cookie is crisp if you cook it longer, hers were always dry and crisp--I don't like chewy underbaked cookies so these are perfect. I use butter and butterscotch chips when I make them--the best!

Wonderful! So much better the next day! I cut the recipe in half - perfect amount. Note that you can use quick or regular (old fashioned) oats. These are so similar to the "Oatmeal Chocolate Coconut Chewy" recipe from this site (but those don't have cornflakes) that I wanted this one to be different, so I omitted the chocolate chips. Loved them! Thanks for the recipe!

I wasn't sure I loved these cookies the first time I made them. Then I put them in the fridge overnight and cooked them the next day. They were much better after being in the fridge. Also I ended up cooking them longer the second day and they were better that way too. I usually prefer my cookies soft and a little gooey but I actually prefer these cookies crunchy and golden brown all over. I cook them for 10-12 minutes instead of 8-10. Also the dough is amazingly good to eat. Almost better than the cookie.

Wanted a chocolate chip recipe that was different and I LOVED these! Didn't have any corn flakes so used Special K and they were fantastic. Halved the recipe and it still made a lot of big yummy cookies. Crispy on the outside - chewy on the inside.

These are the best cookies I've ever had!!

My 4 year old son helped me make these cookies. I cut the recipe in half and had enough batter to make about 40 large cookies. I followed the recipe with the exception of using an entire 11.5oz bag of semi sweet chocolate chips. Turned out excellent!

These are different and delicious!!! I cut the white sugar down to 1/2 cup and they are still plenty sweet. I also used wheaties instead of cornflakes. Baked for 13 minutes and they are sooo yummy. Cut the recipe in half and it made 4 dozen regular size cookies. Hubby gives them two thumbs up!

I scaled this recipe down to 1/4 the original, and lemme tell you, I still got ALOT of cookies. I subbed Special K for the corn flakes, and left out the chocolate chips and coconut because I didn't have them. The batter is delicious, it's a very sweet cookie, and when baked has a butterscotch flavor. In terms of texture, my cookies were a bit flat, but thats probably due to missing ingredients, I actually enjoyed the buttery crispness. Enjoy (eat some batter).

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!

Just like everyone else, I have to give this recipe 5 stars. I made the recipe the same except I used real butter instead of margarine. I found that they needed to be baked longer than 10 minutes as they were undone in the middle if not baked more like 12-14 minutes. Mine were more brown all over, but still stayed chewy. I would make these again without a doubt.

Yum! This is a fantastic cookie recipe especially when your looking for something a little different than the standard chocolate chip. Thanks for the great recipe!