Reviewed: May 23, 2012

Sooo good. I made these for a potluck and they were a sellout. This is a big recipe and made 60 large cookies, but looks easy to 1/2. I used butter and had a different flake cereal, but these are now my favorite chocolate chip/oatmeal type cookie. Yum Yum!

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Reviewer:

OjibwayGirl

Cooking Level: Expert

Reviewed: May 8, 2012

Cookie perfection! my 2 little ones ate them up! There was something really tasty about the corn flakes, and the coconut was perfect! Im a chocolate person, and even the bites without chocolate chips were great! I halfed the recipe, and then only baked half of that. 2 days later, I baked the other frozen half. YUM!

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Reviewer:

ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

Reviewed: May 8, 2011

When they are fresh out of the oven and still warm, the cornflakes have an odd texture. But the next day, or several hours. later, these are great! Very sweet and rich if this is what you are wanting.

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Reviewer:

Indiana Peggy

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Martinsville, Indiana, USA

Reviewed: Mar. 30, 2011

I made half a batch and cut down to 1.5 sticks of margarine. That was more than sufficient. The cornflakes do add a somewhat "chewy" texture I'm not sure I like. Next time I would definitely crunch up some chex instead. And I measured the corn flakes before crunching them up. That was more than enough. I also used 1/2 cup brown sugar and 1/4 cup splenda brown sugar blend. They're good but like I said, def sub the corn flakes. I don't think there's any reason to use real butter. Non-hydrogenated margarine was fine.

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Reviewer:

Elise

Cooking Level: Intermediate

Reviewed: Mar. 30, 2011

Good cookie but it's not going in my recipe box. I used butter, halved the sugar(still way too sweet)and measured the cornflakes before crushing them. The cornflakes give the cookies a texture similar to fiber granola bars.

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Reviewer:

magicchef

Reviewed: Mar. 14, 2011

irresistable! subbed butter for the margarine and special K cinnamon and pecan for the cornflakes because that is what I had on hand - otherwise followed the recipe as written. definitely give these a try!

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Reviewer:

Toasty Mama

Reviewed: Dec. 31, 2010

Only made half a batch. Great cookies with many flavors and textures.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Oct. 25, 2010

I have made these multiple times and every time they are a hit. I cut the recipe in half and even then end up with 4 dozen. Original cookie size must be huge! I also cook them for 14 minutes on stoneware. Crispy on the outside and soft and chewy on the inside. YUM!

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