This may very well be an American recipe but it is quite well-known in Sweden where we call it Mock Snickers. It's especially popular with children who can make the cookies themselves if a grown up heats the sugar and syrup mixture for them. I prefer Special K cereals to corn flakes myself and also make sure the peanut butter is the crunchy kind. We also cover the cool cookies with melted medium dark chocolate.

Lpink, I thank you for the sacrifices you have made on my behalf! LOL Your cookies look much better than mine from that recipe did! Although I have not experimented more with that particular recipe, I have tried the 1/2 butter and 1/2 shortening in the Tollhouse recipe, with no noticeable improvement. I do find parchment a good idea, and am using it almost always for cookies, now. But it doesn't seem to keep the cookies from spreading, it just makes it easier to remove them from the pans, and cleanup is quicker. I just finished a batch made with my sister-in-law's tried and true recipe and still....flat cookies. I do believe someone has put a cookie curse on me! Linda

This lightning deal stuff was essentially new to me. Yes, I got an e-mail from amazon sent at 10:02am today I assume east coast time. I hadn't realized speed was an issue, and yes I see now that the price is back up.

Lizbeth, you are more than welcome. I hope this recipe is the "magic" one for you, but even if it's not, well, they're still cookies and how can that be bad? :-) plllog, normally I use butter, but this one called for half butter, half shortening. Normally I'd ignore that and use butter, but Grandma's Chewy Molasses cookies require half shortening or they don't turn out right, so I followed the recipe and used half shortening/half butter. I didn't flatten them at all, left them just as they came out of the cookie scoop, they would have been thin and crisp if I'd have flattened them, I think. I always use cane sugar, gave up beet sugar (although it's local and that hurt me) because of the GMOs. I also liked the little bit of flavor from the almond extract. I'm not a huge fan of CC cookies, but I used extra dark chips and they were better, plus the half-and-half ratio of brown sugar and white sugar helped keep them chewy. And, as you noted, I was very careful to not overbake, that's the most common reason cookies don't stay chewy. Ricky, those look pretty darned good. Mine are all gone, I suppose I should make some more..... Sheila, like you I always added about 1/4 cup of flour to the Toll House Cookie recipe on the back of the chocolate chip bag. AKgirl, have a cookie, you know you want one. They're great for breakfast. (grin) Annie