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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Reviewed: Oct. 1, 2007

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!

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LIMOBARBIE

Cooking Level: Professional

Home Town: Jupiter, Florida, USA

Living In: Highland, Illinois, USA

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Reviewed: Sep. 29, 2007

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!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 26, 2007

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.

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AF22

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Reviewed: Sep. 19, 2007

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.

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STORMYBC

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Reviewed: Aug. 23, 2007

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

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mpatent

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Reviewed: Aug. 2, 2007

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!

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TXBREEZE01

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Reviewed: Jun. 21, 2007

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!

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SHMANESSA8

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2007

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).

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steffamb

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Reviewed: May 14, 2007

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.

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Mary

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Reviewed: May 8, 2007

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!

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kehn

Cooking Level: Expert

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Reviewed: May 7, 2007

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.

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PMCOLLECTOR

Cooking Level: Expert

Home Town: Burnsville, Minnesota, USA

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Reviewed: Apr. 25, 2007

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!

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twigers

Cooking Level: Intermediate

Living In: Brookline, Massachusetts, USA

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Reviewed: Mar. 18, 2007

I usually don't take the time to give my rating, and I will tell you that I would rarely give 5 stars, but this one was such a hit with everyone who tried them that I had to come back and give credit where credit is due. I used half butter, half margarine to balance the taste and consistency I liked, and the end result was phenomenal! We served them at the end of a huge gathering at our house with people of all ages and they went quickly. The cornflakes, coconut, and oatmeal add such an interesting texture to this cookie. Your guests are left wondering what makes this cookie so different and special. A note for future bakers, this does make a HUGE batch. I've always been able to get it done in my kitchen aid mixer but had to move to a large bowl for the final steps. You'll never regret trying this recipe!

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Omaha Mom

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Reviewed: Mar. 2, 2007

My six year old daughter made these with me and we had a blast! She couldn't believe what was going in them. We had even more fun eating them. They are wonderful cookies!

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TERRICOOKS

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Reviewed: Feb. 14, 2007

I used about 1/4 cup less flour and added 1 extra egg because of some of the previous posts. I also used multi-grain flakes (didnt have corn flakes). These turned out delicious!

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Beth

Cooking Level: Expert

Home Town: Murfreesboro, Tennessee, USA

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Reviewed: Jan. 29, 2007

These cookies turned out fabulous. The dough is a little crumbly, so I did end up using my hands to place it on the cookie sheets. They come out of the oven soft, yet crunchy from the corn flakes. Everyone loved them. This is one superbe cookie.

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Anne Laure

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Reviewed: Dec. 22, 2006

I used butter instead of margarine, and used a melon baller to drop onto cookie sheet, baked for about 9 minutes. I was using a hand mixer, but once I added the corn flake, coconut, chip combo I just mixed with my hands, and my 3 yr. old helped and loved it! These cookies came out great. They actually remind me of a recipe from when I was little in the "Feed me I'm Yours" book, I think it was called Monster cookies? And that the recipe is not in the newest edition of that book.

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Laura K

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Dec. 7, 2006

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.

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coqueta

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Reviewed: Dec. 7, 2006

I always have trouble with recipes not turning out just right. This time, however, the recipe was exact! I followed it exactly as planned and it came out perfectlly browned, very very tasty. I had to make myself stay out of the dough...that was even scrumptious! Thank you for this recipe, it makes a huge amount and its going to help me get my holiday baking done a lot more efficiently.

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WSTRICKLANDKIDS

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Dishpan Cookies II

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