2 Reviews

Based on the comments on this site (that the cornflakes didn't hold up well to baking), I substituted 1 cup of crushed wheat bran flakes (instead of the 2 cups corn flakes). I also used only 1 cup of mini semi-sweet chocolate chips. I removed from the oven after 8 minutes to get a softer cookie. (Cooled on a wire rack.) Even with the more hardy bran flakes, the cereal gives a chewy, rather than a crunch texture. It tastes almost like they have coconut in them, but without the coconut aftertaste. I think they are a little too sweet and a little short on flavor. If I make them again, I will cut back on the sugar overall and maybe substitute maple syrup for part of the sugar. They are a rather flat cookie, as some else mentioned. I'd grade them as a "B".

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farmfashionista November 11, 2015

I must say these are different but totally enjoyable! I made these Friday for the workers, DH and BIL out at the barn (cottage) and they were GULPED down! I was amazed at how fast these were eaten. Of course they were taking 2 & 3 at a time. I did not have enough corn flakes and added in about a 1/4 cup of bran flakes. Great texture. As my DH and BIL are hard core chocolate chip cookie eaters I was unsure how receptive they would be but they were very receptive. Thank you PAC baby for a new way to make cookies. Will make these again next weekend for the worker bees.

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Chef1MOM-Connie April 25, 2010
Chocolate Chip Crunch Cookies