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.
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 better than this!
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 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!
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 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!
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 chocolate. They were still amazing - sweet flaky crunchy and delicate but satisfying. Thanks for a great recipe!
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.
