Forever Fresh Cookies

Forever Fresh Cookies


"This recipe was given to me by a co-worker. Not sure how long these actually stay fresh because they disappear quickly in my house."
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32 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 84 servings



  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, beat together the butter, vegetable oil, white sugar, and brown sugar until smooth and creamy. Then add egg, vanilla, salt, baking soda, and cream of tartar, and mix with an electric mixer until slightly fluffy. With a spoon, gradually stir in flour until well mixed. Stir in cornflakes, oatmeal, coconut, walnuts, and chocolate chips. Drop by heaping tablespoonfuls onto ungreased baking sheets, 2 inches apart.
  3. Bake in a preheated oven for 12 minutes, or until slightly brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing to wire racks to cool completely.


  1. 46 Ratings

Most helpful positive review

We loved these cookies. The only thing I will change next time, is to crush the corn flakes into crumbs, so they aren't so distinguishable in the final product.

Most helpful critical review

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...

We loved these cookies. The only thing I will change next time, is to crush the corn flakes into crumbs, so they aren't so distinguishable in the final product.

Kids, wife, coworkers and I all loved this one! You can substitue applesauce for 1/2 the oil and oatmeal for the coconut flakes, and rasin bran for the cornflakes. Healthy cookies! Doesn't get ...

The cookies were very good, but I agree they were a little dry. I added another egg to the mixture, and that fixed the problem. I did crush the cornflakes, and they came out wonderful!

Great recipe, I used to have one almost just like this. I rated this only 4 stars because it was a little dry. Next time I will not use as much flour. Great Flavor!!

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 c...

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.

This is a fun recipe to play with! I substituted Kashi cereal (that I ground) for the corn flakes. For half of the regular flour I used whole wheat flour. Intead of walnuts I used pecans, inst...

tasty, easy, and good texture. I crushed the cereal and added raisens. I would probably decrease the oil a little next time though.

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 ch...