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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Reviewer:

HAZELNUT

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 20, 2010

These turned out to have a shortbread consistency; I was hoping for more of a chewy cookie.

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Reviewer:

Breanna

Home Town: Los Angeles, California, USA

Living In: Orange, California, USA

Reviewed: Dec. 9, 2009

Great cookies! I found they are similar to the Neiman Marcus cookies I made in the past, except much easier. Mine had a shortbread consistency which was good with the crunch from the cereal and the oatmeal. I also substituted the corn flakes for crushed chex cereal, to use what I had on hand. I made a double batch of these!! Big Mistake! The single batch is plenty! Luckily I have neighbors who love when I drop off baked goods. These cookies are a great treat for neighbors at Christmastime.

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Reviewer:

CookinginSnowflake

Cooking Level: Expert

Home Town: Castro Valley, California, USA

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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Reviewer:

TheO's

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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Reviewer:

Rachel Z.

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Meridian, Idaho, USA

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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Reviewer:

PeppyGirl

Cooking Level: Intermediate

Home Town: Manitowoc, Wisconsin, USA

Living In: Kohler, Wisconsin, USA

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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Reviewer:

JLYNNNAMDG

Cooking Level: Intermediate

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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