Yay! They’re our favourite too, Melissa! I love to make them with white chocolate and dried cranberries! SO GOOD!

I’m sorry to hear that, Sheila. I’ve been making these cookies for years, usually a couple time a month, and I’ve never had a problem with them.

Wonderful to hear! I make these all the time, Linda. They’re terrific with white chocolate chips and dried cranberries too!

That’s great to hear, Laurie! I’m glad you loved them!

Wow. I’m happy they turned out so well what with all the changes you made to the recipe, Robyn! Thanks for the 5-star review.

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Hi Bonnie. I’m not sure how it will affect the final results if you cut back on the butter. I wonder if your butter was too soft? If it’s partially melted, that could result in the cookies being greasy. I always use butter softened at room temperature, and I’ve never had a problem with them being too greasy.

Yay! Glad you think they’re amazing too, Cindy!

You must of done something really wrong. These cookies are perfect. Chilling the dough is a must but other than that, there are no issues with this recipe. And there is no coconut so where do you get that from??

Yay! I’m glad you loved them, Joann!

I would think so, Heather! Great idea!

Oh wow! That is great to know! Thanks for sharing, Pamela!

One of your measurements must have been off, Deanna. I make these cookies at least once a month here (my husband makes them sometimes too), and they always turn out just as you see in the photos. If you scroll through the comments, you’ll see that others who have tried them have had success with them as well. You do mention adding “another cup” of coconut.The original recipe doesn’t call for coconut. Did you make other modifications to the recipe that might explain your results?

I tried this recipe and its terrible, TOO much butter, they flattened terribly. I added another cup of coconut and another of flour to it to stabilize them. They are crunchy and fun to eat that way….you absolutely could not use your hands to shape them without the extra flour either, it just stuck all gooey to your hands.

You’re welcome, Mel! I’m glad your son loves them as much as we do!

My son wont stay out of the cookie jar! he says they are the best thing ever. Thank you for the inspiration.

I never have, so I can’t say for sure. I did some googling, and many sites say the two can be interchanged, but the texture will be different.

Glad you love them, Nilou! I’ve never thought to add raisins!

I used the same amount by volume of raisins instead of chocolate chips. Each of my cookies was the as big as how much dough I could squish into my cookie scoop. I found that flattening them was not necessary – I let the dough balls rest in the fridge for a bit and placed them right on the cookie sheet as-is. They spread just the right amount this way.

I can’t really say what the cookies will turn out like if you substitute with corn flakes Shuba. I would suspect the results would be quite different. It’s a large recipe to experiment with though, and if they don’t turn out, it would be a lot of waste. I would recommend sticking to the rice krispies, but if you’re going to experiment, I’d suggest scaling the recipe back to half or a quarter of the size so you’re not out a lot of ingredients if they don’t turn out well.

Hi, a couple of things you can try are: chill the dough 30 minutes before baking and also check the freshness of your baking soda and powder. Hope it helps

So glad they passed the test, Margaret!

I’m always hesitant to switch up the fats in a cookie recipe because the outcome will definitely be different. You can give it a try, but unfortunately, I can’t tell you what the results will be like, as I’ve never used anything but butter in this recipe.

Would I be able to use mazola oil instead of butter ?

That’s a great question, Kristie. I really can’t say, but if I were trying it myself, I would add the PB and see what the consistency is like. If it seemed to runny for cookie dough, I’d gradually add more sugar to firm things up.

You’ve achieved the perfect cookie in my opinion! I love it when they’re thin and crispy. If you want a thicker, softer cookie, try using butter that is firmer than what you’ve been using. The softer/meltier the butter, the thinner/crispier the cookie. Hope that helps!

However, I do have a problem. The first time I did as instructed and made balls with my hands and then flattened them slightly. The second time I used a 2TBSP cookie scoop to make the cookies and left them in balls (not smushing down), and both times the cookies spread and baked down flat. They still taste great, but because they are so flat they end up much crunchier than I would like.

Any advice on what I might be doing wrong?

I haven’t tried freezing them myself, but a friend of mine said it worked well.

I’m sooo Happy to read that your going to try the lace cookie version! Let me know if you like them. Lia

Thanks for the tip, Lia! When my friend makes this recipe, they always turn out lacy. That must be her secret! I’ll try it!

Thank you for the recipie.

Try this variation of this recipie and you’ll Love the taste.

Use Nestle’s milk chocolate chips and put the butter in the microwave to soften. The cookies will look like Lace cookies. They will be buttery and the chocolate chips will be like melted milk chocolate.

Five stars

Thank you for the recipie.

It makes a lot, A. Kato. Depending on how large you make them, you’ll get between 5 and 8 dozen.

Yes, that’s right, Kathi!