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

84
Original recipe yields 84 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, 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.

  • 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.

Nutrition Facts

120 calories; 1.2 g protein; 13.4 g carbohydrates; 8 mg cholesterol; 56.3 mg sodium. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/13/2006
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. Read More
(19)

Most helpful critical review

Rating: 3 stars
07/15/2009
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. Read More
(4)
48 Ratings
  • 5 star values: 26
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
01/13/2006
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. Read More
(19)
Rating: 4 stars
01/13/2006
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. Read More
(19)
Rating: 5 stars
11/25/2006
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! Read More
(18)
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Rating: 4 stars
09/04/2006
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! Read More
(15)
Rating: 4 stars
04/25/2006
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!! Read More
(14)
Rating: 4 stars
02/22/2007
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! Read More
(14)
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Rating: 5 stars
07/07/2008
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. Read More
(10)
Rating: 5 stars
11/14/2006
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! Read More
(10)
Rating: 5 stars
04/12/2006
tasty easy and good texture. I crushed the cereal and added raisens. I would probably decrease the oil a little next time though. Read More
(7)
Rating: 4 stars
08/24/2009
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! Read More
(6)
Rating: 3 stars
07/15/2009
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. Read More
(4)