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

From: ladyfingers

On Jun 16, 2009

A very traditional looking and tasty cookie. I followed Jeff's Girl's recommendation of 3 3/4 cup flour, and had no trouble with dryness, rolling or a great end-product cookie. I always let cookies rest on newspaper while cooling (it blots up excess cookie grease). Considering how much oil and butter is in this recipe, you may want to try that too. You'll be amazed at the grease spot left from this cookie--but no one will ever see newspaper but you! Was I the only one who thought one tablespoon of baking soda was excessive? I wonder if that is really necessary. Regardless, a great cookie--thanks for your diligence in tracking this one down, Loves2Teach.

From: WyomingMoonDust

On Jun 1, 2009

I didnt make these exactly how directed. I changed up the nuts, as I was out, and used butterscoth chips instead. 3 1/4 cup of flour, " I cant believe its not butter for butter" and egg sub for the egg, 1/2 c of oil instead. Even with all the toying around.. Wow.. Definately a keeper. Ty Loves2! I did get 2 dozen made 1/2 dollar sized cookies. If anyone makes them that big they bake an extra 5-6 minutes.. Ty again for a great recipe.

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.