Forever Fresh Cookies Recipe -
Forever Fresh Cookies Recipe
  • READY IN 32 mins

Forever Fresh Cookies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 7 dozen Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    32 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2006

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
Jul 15, 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.

Nov 25, 2006

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 better than this!

Sep 04, 2006

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!

Apr 25, 2006

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!!

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!

Jul 07, 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.

Nov 14, 2006

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, instead of chocolate chips I used chopped apricots. FABULOUS! They were lovely and crisp on the edges and didn't last long in my house! They are forever fresh cause they only last about 5 minutes!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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