Forever Fresh Cookies

These taste just like cookies my grandma used to make. I made couple of changes though. I added crushed pecans, and since I didn’t have corn flakes I used the same amount of granola cereal. Also, I found that after the 12 minutes the tops were still not cooked, so I broiled them on low for an extra 1-2 minutes until golden. Turned out great! I wouldn’t call them dry, more of a thin crispy oatmeal cookie.

as per suggestions i added a second egg, reduced the oil by 1/3, didnt have coconut and used whole grain cereal flakes. Also didnt have enough butter so substituted with 50% shortening. Turned out very nice, melt in your mouth. I think the coconut would have made this even nicer

So moist, flavorful and delicious!

This is one of the best cookie recipes that I have tried They were good freshly baked and a coupe of days later. I think the key to making them is to take them out of the oven immediately when you see the edges getting brown. The center will still be shiny and moist looking. Thanks for the recipe.

This was a tasty, delightfully crunchy and sweet cookie. I used frosted flakes and reduced the amount of white sugar. I also chopped the coconut and walnuts so they were fine and used three different flavors of chocolate chips. Mine baked for 10-11 minutes and came out just lightly golden and finished cooking on the baking sheet. Don’t skip the 5 minutes, it really makes a difference.

I followed the advice of other reviewers and made a few changes, I used 1/2 cup oil and 1/2 cup applesauce, 2 eggs, crushed raisin bran (minus the raisins) and no nuts (allergies). I didn’t think that we could possibly eat 7 dozen cookies, but we did!

I should have read the reviews to know to crush the corn flakes. They are quite distinguishable and chewy. The cookie as a whole holds together long enough to lift from the pan but completely crumbs apart after one bite.

Following the advice of other people who rated this recipe I added the extra egg and changed the oil to applesauce. I also crushed the cornflakes slightly. The cookies turned out perfectly without any other changes. The cookies are both moist and chewy, with the added crunch of cornflakes and coconut. I will definitely make them again.

I want to make something with my mixer that I just aquired and found this recipe. I mostly used all the ingredients except subsituted the oil for applesauce, 2 eggs, and used cocoa rice crispies instead of corn flakes since I didn’t have corn flakes. I thought it was unusual to have 3 1/2 cups of flour. They were a little thick and bready for my taste. Maybe next time I’ll cut the flour down by 1/4 or 1/2. Other than that, they were pretty good.

YUM! I left out the coconut because we aren’t big fans at my house. I also put rice krispies in instead of corn flakes (because we were out), and they added a great crunch to the texture. Definitely a keeper!

Delicious! Didn’t add walnuts and cream of tartar, and used store-brand frosted flake cereal. The cookies did come out crumbly at first, however they “firmed up” to a light, crunchy texture after cooling on a rack. These don’t spread while baking, so suggest flattening the dough slightly. I’m not a big coconut fan, however it’s a critical part of the recipe, as it adds chewiness and a subtle sweetness. Will make this again for the holidays!

very good. halved the recipe using 1/2c marg, 1/3 c oil and 1 egg. Used rice krispies instead of corn flakes and pecans instead of walnuts

Yummy! I halved the recipe, used applesauce instead of oil. After reading reviews, I cut down a little of the flour, egg substitute equal to 2 eggs, rice crispies instead of cornflakes and white chocolate chips (I can’t eat regular chocolate chips. Awesome! Loved them. Well definitely make them again.

I really enjoyed these cookies. I didn’t have coconut or nuts so I doubled the oatmeal to compensate. I had to half the recipe but I still added one whole egg after reading the other reviews. I also agree that these cookies are more oily than necessary and less oil probably wouldn’t hurt. Halving the recipe still gave me 24 hefty cookies. My family will love them for the chocolate chips and the cornflakes make a nice twist.

These turned out to have a shortbread consistency; I was hoping for more of a chewy cookie.

Great cookies! I found they are similar to the Neiman Marcus cookies I made in the past, except much easier. Mine had a shortbread consistency which was good with the crunch from the cereal and the oatmeal. I also substituted the corn flakes for crushed chex cereal, to use what I had on hand. I made a double batch of these!! Big Mistake! The single batch is plenty! Luckily I have neighbors who love when I drop off baked goods. These cookies are a great treat for neighbors at Christmastime.

I don’t know how long they stay fresh because my whole family devoured them in just a couple of days! So good!

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.

Mmm…moist, chewy goodness! My family loved these. I substituted 1/2 c. peanut butter 1/2 the butter and 1/2 c. applesauce for the oil. Following the advice of other reviewers, I crushed the corn flakes. I also omitted the walnuts (family preference). The texture was delightful…almost like muffin tops rather than cookies.

Cookies were dry, crumbly, and not very sweet. They were very fluffy though and tasted like they should have been a lot healthier, but since I made them I know they weren’t.