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I had to make a couple alterations based on what I had - used 1/3 cup each of butter and butter-flavored shortening, 1/2 cup white-whole wheat flour, crisped rice, and skipped the coconut and nuts - and these are great! They still came out quite crispy/crunchy even with less fat, and the recipe count was spot-on. I didn't grease the cookie sheets & they were fine. Will definitely make again - thank you!

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wax lion February 08, 2011

I made these fabulous cookies with butter instead of vegetable shortning. Also, I only had chocolate corn flakes which added a really nice color to the beautiful texture. These were simply wonderful and wonderfully simple!! Good job Theresa P!!!

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Apostolic November 08, 2010

My kids came through the door after school today, sniffed the air and shouted, "Cookies!" Then they laid waste to the entire batch. (I have a lot of kids) These were terrific cookies. Left out the nuts, (my kids and dh think they hate nuts) and added extra choco chips. Next time I'm going to mess around with it and add stuff like sunflower seeds and stuff. Thanks for the yummy recipe!

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Piper Lee April 10, 2006

All three of my children agreed that "these cookies rock!" Not only are they delicioius, they are versatile too. Half way through the recipe I realized that I didn't have enough crisp rice cereal so crushed enough Rice Chex to fill the measuring cup. Needless to say they turned out so great that next time I may just have fun and throw in the last bit of granola, wheat flakes or other whole grain cereal! (Yes, the kids requested a next time!) Thanks Theresa!

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Acerast April 01, 2006

This reciep wins! I made it the first time according to your directions, then, when they turned out so well, I felt I could play a bit. I added half cup peanut butter, half cup honey and instead of nuts, I added a nice thing we have here called salad mix, which is a variety of 6 different seeds from pumpkin to poppy all in one bag. This turns an already delicious cookie into something guilt free and healthy. We do alot of hiking and they go in the back pack easily. Thanks!

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swissmel February 21, 2006

My grandma used to make a cookie similar to this one. These taste just as good as those did. My husband has already asked me to make them again. I'm sure I will be making them frequently. Thanks!

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momstar February 01, 2006

These cookies are phenominal. I made them with butter and shortening, and used toffee bits rather than nuts, cause I had none! Everyone loved them!!

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lovin' to cook September 02, 2005

I used cornflakes, mini chocolate chips and omitted the nuts (severe allergy). When ingredients were combined, the mix was very loose, and I ran to the computer to check the recipe, thinking I had forgotten to write an ingredient. I hadn't. So, I grabbed my Tablespoon cookie scoop, and started scooping. When I released the dough, it just crumbled onto the baking stone. Hmmm... SO, I pressed the dough into the scoop. That worked. A little more time consuming, but it was worth it! These cookies are delicious. These are in the freezer, waiting for school to start! The girls think these are delicious, and I should "keep this recipe!"

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Steph_40135 August 25, 2005

Theresa! These are delicious! I can't believe I'm the first to give them a try! I followed your directions using cornflakes, and omited the nuts for the kids. They were so easy to prepare and the texture and taste are perfect! This cookie will be made often! Thanks for sharing your recipe!

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Kim D. July 25, 2005
Farmer Cookies