Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.

  • Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

Nutrition Facts

101 calories; 4.4 g total fat; 14 mg cholesterol; 130 mg sodium. 14.5 g carbohydrates; 1.2 g protein; Full Nutrition

Reviews (229)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2006
I made these cookies twice. The second time I toasted the coconut first. This made them much better and more "coconutty". To toast the coconut just spread it on a baking sheet and bake it at 350 for 5-10 mins stirring a few times. I also used rice krispies instead of cornflakes the second time and I liked it much better. Great recipe! Read More
(88)

Most helpful critical review

Rating: 3 stars
03/11/2011
Very very sweet & very salty. This has potential with changes. LOVE the crispiness! Thanks! Read More
(5)
278 Ratings
  • 5 star values: 202
  • 4 star values: 53
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
01/26/2006
I made these cookies twice. The second time I toasted the coconut first. This made them much better and more "coconutty". To toast the coconut just spread it on a baking sheet and bake it at 350 for 5-10 mins stirring a few times. I also used rice krispies instead of cornflakes the second time and I liked it much better. Great recipe! Read More
(88)
Rating: 5 stars
01/26/2006
I made these cookies twice. The second time I toasted the coconut first. This made them much better and more "coconutty". To toast the coconut just spread it on a baking sheet and bake it at 350 for 5-10 mins stirring a few times. I also used rice krispies instead of cornflakes the second time and I liked it much better. Great recipe! Read More
(88)
Rating: 4 stars
01/07/2004
Great cookies Melissa. I made a batch in compliance with the recipe and agreed with a couple other reviewers that they had a slightly salty taste. The second batch was made eliminating the baking powder and 1/2 the salt also added toasted walnuts and chocolate chips. Baked at 375degrees for 9 minutes. CRISPY AND DELISH! Just the way my family likes them. Thanks for sharing. Read More
(59)
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Rating: 5 stars
09/17/2006
Toast the coconut at 350 degrees for ten minutes prior to putting into the mixture add a 1/2 cup chocolate chip cookies and add 1/2 cup more flour - perfection! The toasting of the coconut really gives it a true coconut flavor. I was also generous on the vanilla. Excellent! Read More
(55)
Rating: 5 stars
12/08/2003
I made these cookies leaving out the salt. I arranged them on a air-bake cookie sheet in 1-tsp size rounded balls then smashed them somewhat 'flat'. I baked on a for 9 minutes at 325 degrees in a convection oven. (375 degrees if non-convection). After they had cooled I melted 1-1/2 cups semi-seet chocolate chips and 3 tbsp shortening. (Double boiler or microwave 1 min or until melted) I then dipped the cookie 1/2 way then layed on wax paper to cool. They didn't last very long! You can also use white chocolate chips as an option. Read More
(24)
Rating: 5 stars
05/19/2008
Great cookies. Great flavour and texture. I doubled the recipe my first time out and am glad I did. I followed the recipe as written. These cookies spread very little so you can put them much closer than the 2" specified. The first batch I shaped as per instructions. Then I found that the dough was easy to shape into a log for slice-and-bake cookies - although you do need a good sharp knife. Thanks for the recipe Melissa J. Read More
(14)
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Rating: 5 stars
12/22/2002
These cookies are awesome!! Even if you don't like coconut you'll love these! I used rice crispy cereal in place of corn flakes because I was out and they were soooo good! They really are crispy and chewy! Thank You! Read More
(14)
Rating: 5 stars
04/30/2003
Yum! This was a real hit with my whole family. I have done some baking in the past but I am not a pro and I made this recipe with ease. I did make a few changes in order to make them a bit healthier...I used 1/4 cup white sugar, 1/4 cup brown sugar and 1/3 cup melted honey (just mixed in at same time as sugar) I added 1/4 tsp. baking soda (because of honey) and instead of 1/2 cup butter I used 1/4 cup of butter and 1/4 cup of apple sauce. I then cooked them on a lower temp. (just below 300 F) for 18-20 mins. I will definately try again with more honey and less sugar. Great recipe, thanks a bunch! Read More
(13)
Rating: 5 stars
08/28/2003
Did I just die and go straight to heaven?? These cookies are extremely good. They are truly crispy. The ingredients don't stick together like in other cookie dough but it melts together during the baking process. I used brazil nuts instead of coconut. I also added dried cranberries instead of raisins. It's going to be another favorite!!! Thanks!!! Read More
(12)
Rating: 5 stars
02/16/2010
Fantastic. I followed the recipe exactly and they came out great. Definately a keeper and will be a frequent addition to our cookie jar. Next time I will try adding chocolate chips for a different variety. Read More
(10)
Rating: 3 stars
03/11/2011
Very very sweet & very salty. This has potential with changes. LOVE the crispiness! Thanks! Read More
(5)