Reviewed: Mar. 31, 2012

I followed the advice of other reviewers and made a few changes, I used 1/2 cup oil and 1/2 cup applesauce, 2 eggs, crushed raisin bran (minus the raisins) and no nuts (allergies). I didn't think that we could possibly eat 7 dozen cookies, but we did!

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Reviewer:

Angela W

Cooking Level: Expert

Reviewed: Jan. 10, 2012

I should have read the reviews to know to crush the corn flakes. They are quite distinguishable and chewy. The cookie as a whole holds together long enough to lift from the pan but completely crumbs apart after one bite.

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Reviewer:

heidi41271

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Cooking Level: Intermediate

Living In: Geneseo, Illinois, USA

Reviewed: Jun. 26, 2011

Following the advice of other people who rated this recipe I added the extra egg and changed the oil to applesauce. I also crushed the cornflakes slightly. The cookies turned out perfectly without any other changes. The cookies are both moist and chewy, with the added crunch of cornflakes and coconut. I will definitely make them again.

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Reviewer:

elteacher70

Reviewed: Dec. 16, 2010

I want to make something with my mixer that I just aquired and found this recipe. I mostly used all the ingredients except subsituted the oil for applesauce, 2 eggs, and used cocoa rice crispies instead of corn flakes since I didn't have corn flakes. I thought it was unusual to have 3 1/2 cups of flour. They were a little thick and bready for my taste. Maybe next time I'll cut the flour down by 1/4 or 1/2. Other than that, they were pretty good.

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Reviewer:

Nancy from WA

Cooking Level: Intermediate

Reviewed: Nov. 29, 2010

YUM! I left out the coconut because we aren't big fans at my house. I also put rice krispies in instead of corn flakes (because we were out), and they added a great crunch to the texture. Definitely a keeper!

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Reviewer:

meganne1184

Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

Reviewed: Nov. 22, 2010

Delicious! Didn't add walnuts and cream of tartar, and used store-brand frosted flake cereal. The cookies did come out crumbly at first, however they "firmed up" to a light, crunchy texture after cooling on a rack. These don't spread while baking, so suggest flattening the dough slightly. I'm not a big coconut fan, however it's a critical part of the recipe, as it adds chewiness and a subtle sweetness. Will make this again for the holidays!

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Reviewer:

missypoo

Cooking Level: Beginning

Reviewed: Sep. 19, 2010

very good. halved the recipe using 1/2c marg, 1/3 c oil and 1 egg. Used rice krispies instead of corn flakes and pecans instead of walnuts

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Reviewer:

beau

Reviewed: May 26, 2010

Yummy! I halved the recipe, used applesauce instead of oil. After reading reviews, I cut down a little of the flour, egg substitute equal to 2 eggs, rice crispies instead of cornflakes and white chocolate chips (I can't eat regular chocolate chips. Awesome! Loved them. Well definitely make them again.

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Reviewer:

shena0105

Reviewed: Jan. 31, 2010

I really enjoyed these cookies. I didn't have coconut or nuts so I doubled the oatmeal to compensate. I had to half the recipe but I still added one whole egg after reading the other reviews. I also agree that these cookies are more oily than necessary and less oil probably wouldn't hurt. Halving the recipe still gave me 24 hefty cookies. My family will love them for the chocolate chips and the cornflakes make a nice twist.

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