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This cookies are faboulous! I just moved to a new house and i haven't bought a stove yet; I was craving something sweet and crunchy, so I decided to try these. Wow! I'm glad I did! they are corny, not too sweet and crunchy. And the best of all: you can make them in the MICROWAVE! I did make some changes: I had no nuts whatsoever, so I added a total 1 cup of crushed cornflakes. I withdrew 2 tablespoons of oil (just so they wouldn't turn out too flat) and baked them in a greased plate for 2 minutes in full power. Then 1 minute in 30% (i like cookies to be dry) and they turned out AWESOME! crunchy, not too hard, and soo tasty! Thank you!

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SilviaFTW September 06, 2010

I was going to post this recipe, but I see you all ready have. In my cookbook, they are called "Nun's Cookies". I made these using the 3 1/2 cups of flour and pecans for my nuts. These are SOOOOOO GOOD! I'm making them for Christmas gifts for co-workers and I'm sure they will love them. Thank you for posting Loves2Teach!

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Kim D. December 08, 2009

OMG, this is a dangerously good recipe! I was forced (due to a seriously understocked kitchen) to make some changes: I didn't have a full cup of oil, so I used a 1/2 c of oil with 2/3 c Fat Free sour cream. We have a nut allery so I used 1 c sweetened shredded coconut, and 1 c chopped cranberries instead. The cranberries really added some chewy texture. I must have made these smaller because I got 6 dozen cookies out of this recipe. (and I think we ate about dozen before we put them away) Thank you Loves2Teach - an excellent recipe.

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C00KIN WITH GAS December 05, 2009

I had these cookies 30 or more years ago at a friend's house and kept trying to get my Mom to make them. The friend's Mom couldn't remember what she had served me, so we had no recipe to go by. I'd describe them with their chewy texture and crunch but my Mom never found the right recipe. Thanks for finding this and sharing it!

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CruellaDeVille November 23, 2009

I substituted with Special K cereal instead of corn flakes, because it's what I had on hand. Everyone gobbled these up very quickly. They reminded me and a few other ppl very much of the pecan sandie cookie that is sold in stores. I'm hanging on to this recipe and will definitely make again.

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LuvviLoo November 17, 2009

I made these cookies today for our Coast Guard Aux meeting tonight, my DH tried it and couldn't tell there were corn flakes in these. I only put 1/2 C oil in and 2/3 white sugar, my chickens are laying double yokes so it may have been like 2 eggs, stayed with the recipe except for this change....wow these are good, some had pecans & choc. chips and only one batch was plain....I'll be making these again. I took a pic but have to download it, will send it soon! thanks, Loves2Teach!!!!

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Robin D. October 08, 2009

I brought these cookies into work and everyone LOVED them! I loosely followed "Jeff's girl" recipe corrections and added a variation of my own. I halved the recipe, I didn't need 7 dozen like other people reported making, I ended up with an exact 3 dozen. I used a whole egg (can't imagine trying to half that thing) and used dark brown sugar that gave the cookies an almost toffee like flavor. Also I substituted baking powder for baking soda. They had to cook for about 15 minutes a batch vs. the 12 minutes that the recipe recommends. I will definitely be making these again.

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spammehere1313 August 05, 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.

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CisforCooking July 13, 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.

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ladyfingers June 16, 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.

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WyomingMoonDust June 01, 2009
World's Best Cookies Aka That 70s Elusive Cornflake Cookies