*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.
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!
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!
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!
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.
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