Reviewed: Sep. 15, 2009

I don't know how long they stay fresh because my whole family devoured them in just a couple of days! So good!

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Reviewed: Aug. 22, 2009

Delicious! I did change the recipe a little bit, due to allergies and suggestions on this site, but these cookies are wonderful! I doubled the eggs, crushed the cornflakes, and left out the chocolate. They were still amazing - sweet, flaky, crunchy, and delicate but satisfying. Thanks for a great recipe!

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Rachel Z.

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Jul. 14, 2009

These were dry as others mentioned, however it was more in that "buttery" dry than too much flour. I did omit the nuts and added raisins instead. The recipe made exactly 64 cookies using the 1.5 T. ice cream scoop measure. These cookies maintained much of their puffy, ball shape and didn't really flatten out too much. They were pretty tasty, but if I am going to put that much butter in a recipe I want the cookies to be light and crisp, not puffy and dry.

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PeppyGirl

Cooking Level: Intermediate

Home Town: Manitowoc, Wisconsin, USA

Living In: Kohler, Wisconsin, USA

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Reviewed: May 18, 2009

Mmm...moist, chewy goodness! My family loved these. I substituted 1/2 c. peanut butter 1/2 the butter and 1/2 c. applesauce for the oil. Following the advice of other reviewers, I crushed the corn flakes. I also omitted the walnuts (family preference). The texture was delightful...almost like muffin tops rather than cookies.

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JLYNNNAMDG

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

Cookies were dry, crumbly, and not very sweet. They were very fluffy though and tasted like they should have been a lot healthier, but since I made them I know they weren't.

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Sarah

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Reviewed: Jan. 7, 2009

Oh, so good!

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MARTINISUE

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 21, 2008

I agree with other reviewers who said the cookies were too dry- but great dunked in milk!

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Souper Sara

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Depoe Bay, Oregon, USA

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Reviewed: Nov. 3, 2008

I dont know what I did wrong, but these didnt even come out like a cookie.

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SuperMommy

Cooking Level: Beginning

Home Town: Temperance, Michigan, USA

Living In: Toledo, Ohio, USA

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Reviewed: Sep. 18, 2008

Loved this recipe, partly because I always have all these ingredients on hand!! I substituted raisin bran as suggested, and used raisins for the chocolate and apple sauce for half of the oil and butter. Delicious!

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nickekg

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Reviewed: Jul. 7, 2008

Everyone at my house loved these. I used Rice Krispies instead of the corn flakes and the cookies were light, and the edges crispy. Will make again.

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Karin

Living In: Jamestown, North Dakota, USA

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Reviewed: May 20, 2008

I made this recipe leaving out the coconut and nuts and crushed the corn flakes. They tasted okay, but the resulting cookie had a "sandy" texture that my kids and husband did not like.

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L Slater

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 20, 2008

These cookies are so good. I followed the recipe. They're fluffy. I used Special K Cinnamon pecan cereal and I didn't use the cream of tarter only because I didn't have any in the cupboard. I will definitely make this again. My recipe made 6 dozen large cookies.

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MGM0868

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Apr. 1, 2008

These are great cookies...even better the next day

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GINGIN89

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Reviewed: Feb. 21, 2008

Definitely tasty, my only complaint/concern is that the batter was SO dry I practically had to force the ingredients to stick together. All in all though, they turned out yummy and really, you can't go wrong with the creativity in this hodge-podge type recipe.

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AFMeyer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Jan. 28, 2008

Good recipe, but in my husband's words, "I'd really like the regular chocolate chip recipe better". I liked the additional fiber content, but as an earlier reviewer noted, my first attempt was a bit dry ... I'll try some adjustments on the next batch, but will definitely try again.

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NONA

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Dec. 17, 2007

Ok- I cheated A LOT!! I have to give the recipe 5 stars because I had never thought of coconut or corn flakes as an add in to oatmeal cookies. That said, I used oatmeal cookie mis from a bag and added about 1/2 of all the add ins. They were perfect. You can taste a little cinnamon from the mix still so I don't think it over powered anything else. Yummy to me!

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JENNLANE1973

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

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Reviewed: Sep. 27, 2007

These cookies are addictive! I added MORE chocolate chips. My 5 & 3 year old loved the cereal flakes in the cookies too!

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rozio9

Cooking Level: Expert

Home Town: Jamestown, New York, USA

Living In: Lake Worth, Florida, USA

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Reviewed: Jun. 7, 2007

This was SO NUMMY!! Made this for a neighbor and loved them. So did my family. I've made them twice and plan on making them for my son's kindergarten graduation tomorrow. You can use almost any "flake" cereal.

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HIDEE

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Reviewed: Feb. 21, 2007

I was having a craving for that melt-in-your mouth coconut/oatmeal type of cookie, so I decided to try these...and they fulfilled my needs!!! :) I reduced the amount of oil to about 3/4 of a cup, added an extra egg, no cream of tartar, and a little less chocolate. I did not use nuts, as my husband is quite picky, and I substituted corn CHEX cereal, crushed, for the corn flakes. The results were lovely!

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Carmen Merrill

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Reviewed: Jan. 29, 2007

Crispy yet melt in your mouth. I revised to make gluten free. Result was wonderful. I did 3 1/4 cups GF flour, 3/4 tsp. xanthum gum, and added another egg. Only had peanuts in the house,so they were crushed and used instead of walnuts. Thumbs up, this is a keeper and I'm picky.

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carmen

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Forever Fresh Cookies

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