Published Jun 19th
Prep 20m Cook 12m Additional - Ready In 32m
Servings 7 dozen Calories 120

This recipe was given to me by a co-worker. Not sure how long these actually stay fresh because they disappear quickly in my house.

Recipe Ingredients

  • 1 cup butter
  • 1 cup vegetable oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3 ½ cups all-purpose flour
  • 2 cups cornflakes cereal
  • 1 cup oatmeal
  • 1 cup coconut flakes
  • 1 cup walnuts
  • 1 (12 ounce) package chocolate chips

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, beat together the butter, vegetable oil, white sugar, and brown sugar until smooth and creamy. Then add egg, vanilla, salt, baking soda, and cream of tartar, and mix with an electric mixer until slightly fluffy. With a spoon, gradually stir in flour until well mixed. Stir in cornflakes, oatmeal, coconut, walnuts, and chocolate chips. Drop by heaping tablespoonfuls onto ungreased baking sheets, 2 inches apart.
  3. 3 Bake in a preheated oven for 12 minutes, or until slightly brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing to wire racks to cool completely.

Nutrition Facts

  • Calories 120
  • Carbohydrate 13.4 g
  • Cholesterol 8 mg
  • Fat 7.3 g
  • Fiber 0.7 g
  • Protein 1.2 g
  • Saturated Fat 2.9 g
  • Sodium 56.3 mg
  • Sugar 7.6 g


  1. 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!
  2. 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 - Read more ...
  3. Everyone at my house loved these. I used Rice Krispies instead of the corn flakes and the cookies were light and the edges crispy. Will make again.
  4. 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 - Read more ...
  5. 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!
  6. 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 - Read more ...
  7. The cookies were very good but I agree they were a little dry. I added another egg to the mixture and that fixed the problem. I did crush the cornflakes and they came out wonderful!
  8. Great recipe I used to have one almost just like this. I rated this only 4 stars because it was a little dry. Next time I will not use as much flour. Great Flavor!!
  9. tasty easy and good texture. I crushed the cereal and added raisens. I would probably decrease the oil a little next time though.
  10. We loved these cookies. The only thing I will change next time is to crush the corn flakes into crumbs so they aren't so distinguishable in the final product.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more