56 Reviews of World's Best Cookies Aka That 70s Elusive Cornflake Cookies

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.

From: PrettyLittleKitty

On Jan 30, 2005

These were the best cookies ever. It was fun and easy to make them. Next time I will put chocolate chips in.

From: BeanQueen31643

On May 9, 2006

I actually have the recipe my mother cut out of the newspaper. It was during the Reagan years. The only difference in the recipe and yours is that the nuts are 1/2 cup and 1/2 cup of coconut is added. Also the flour is 3 1/2 cups. These are terrific cookies!

From: LonghornMama

On Jan 26, 2005

As soon as I tasted these, I remembered them, too! The only change I made was to sub extra cornflakes for the nuts as these were for my son's preschool class. Makes a big batch. Definitely not a lowfat cookie but everyone who's tried them likes them. Thanks, justcallmejewell, for hunting down this recipe and posting it for the rest of us!

From: pines506

On Jan 11, 2005

OK — how'd I miss these in the 70s! Really very good cookies. The only thing I did different was leave out the nuts. Hubby and kids just loved them. I know I got way more than 4 doz. out of them, but not sure how much more as I kept eating them as soon as they were out of the oven. Mine also didn't flatten out (I did press down with a fork), but stayed thick — very good that way.

From: MarilynMonroeFan

On Mar 6, 2005

These are fantastic. I was wondering the same thing. How did I miss these in the 70's? I added a cup of chocolate chips and 1/3 cup of diced maraschino cheeries along with the pecans. Now that's a cookie !!!!!

From: CisforCooking

On Jul 13, 2009

Great cookie, but VERY greasy. My g/f and I have named them "Death Cookies" because of the 345 calories PER COOKIE. 2 tips: 1) Remember to put in the vanilla (I put it in at Step 4) and 2) Use Baking POWDER instead of Baking SODA. I learned in a previous recipe that there's a difference. Maybe baking soda works, but I used baking powder and they tasted great (i.e. no bitterness). Plus, I made 40 cookies out of one batch.

From: Darlene10

On Aug 14, 2005

This is an excellent cookie with good flavour and a crunch. You can't ask for anything more. The only major problem I had is that I made half the recipe. My husband took the first taste and said "boy you will be sorry you only made half the recipe." I recall tasting a cookie very similar but it seemed to me that the lady used rice krispies crushed. I will certainly make these again and I don't think I will fiddle with the ingredients.

From: Chef #204547

On Mar 21, 2005

These are the bestest cookies ever! My mom used to make them. I normally don't like nuts in things, but she ground them up really fine and they were great!