World's Best Cookies Aka That 70s Elusive Cornflake Cookies

From: Chef #578731 perrogal

On Oct 8, 2009

I made these cookies today for our Coast Guard Aux meeting tonight, my DH tried it and couldn't tell there were corn flakes in these. I only put 1/2 C oil in and 2/3 white sugar, my chickens are laying double yokes so it may have been like 2 eggs, stayed with the recipe except for this change....wow these are good, some had pecans & choc. chips and only one batch was plain....I'll be making these again. I took a pic but have to download it, will send it soon! thanks, Loves2Teach!!!!

From: Chef #778382

On Aug 5, 2009

I brought these cookies into work and everyone LOVED them! I loosely followed "Jeff's girl" recipe corrections and added a variation of my own. I halved the recipe, I didn't need 7 dozen like other people reported making, I ended up with an exact 3 dozen. I used a whole egg (can't imagine trying to half that thing) and used dark brown sugar that gave the cookies an almost toffee like flavor. Also I substituted baking powder for baking soda. They had to cook for about 15 minutes a batch vs. the 12 minutes that the recipe recommends. I will definitely be making these again.

From: Jeff's Girl Way Out West

On Jan 11, 2006

I'm rating these as FIVE stars in spite of the somewhat vague directions given, because the cookies were very good and very *different*. They are even a little bit on the delicate side (too delicate-tasting for me to be okay with adding chocolate chips...and I love chocolate). My cookies turned out as pictured by Sadielady. A person needs to go in expecting these cookies to be chewy in the center and slightly crunchy around the edges. I love the texture. It reminds me of the chewiness of an oatmeal cookie and the "crunch" that coconut lends (although I despise coconut, so it's only texture I speak of there.) I had absolutely NO problems with the dough being crumbly. I used room temp butter and at the creaming step, I let my Kitchenaid mixer go at low speed just mixing away while I prepared the dry ingredients. I used 3 3/4 Cups flour (as opposed to the full 4 C). I also used old-fashioned oats (no q.c. oats on hand). I added the dry ingredients all at once with no trouble. I used a medium scoop and pressed the cookies slightly out as you would do with a sugar-cookie with fork (pressing down, turning the fork 90 degrees and pressing down again.) The cookies should be placed about 1.5 - 2 inches apart on an UNgreased cookie sheet. The cookies spread a little and I had a yield of 54 (2.5 inch diameter) cookies. Also, don't forget to add the vanilla in, as that is not in the instructions!!! I added mine in between steps three and four. (This could possibly solve the "crumbly dough" issue???) I'll keep this recipe for it's out-of-the-ordinary flavor and for it's simplicity! ~Jeff's Girl Way Out West

From: sugarpea

On Jan 5, 2005

All that white flour, fat and sugar; how could they be anything but five star delicious? Really, really good cookies; Dh went nuts for them. I used whole wheat flakes and regular, medium-thickness rolled oats and they worked beautifully. My version of walnut-sized made 7 dozen cookies.