The World's Best Cookies
"I had these fabulous cookies during a wine dinner weekend at an inn in Ogonquit Maine. The recipe is courtesy of the caterer, but they give credit to the San Francisco ala Carte, a cookbook by the Junior League of San Francisco, 1979."
photo by Calee
- Ready In:
- 22mins
- Ingredients:
- 13
- Yields:
-
8 dozen
- Serves:
- 96
ingredients
- 1 cup butter
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1 egg
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup rolled oats
- 1⁄2 cup shredded coconut
- 1 cup corn flakes, crushed
- 1⁄2 cup pecans, chopped
directions
- Preheat oven to 325 degrees
- Cream together the butter and sugars until light and fluffy
- Stir in egg, oil, vanilla.
- Combine flour, baking soda and salt.
- Combine with egg mixture until well blended.
- Stir in the rest of the ingredients.
- Place on ungreased cookie sheet into balls the size of walnuts and flatten with a fork in criss cross pattern.
- Bake for 12 minutes.
- Cool on cookie sheet for a few minutes before removing.
Questions & Replies
-
What is the name of this cookie please?
Reviews
-
Worked all my life as a nurse, bought package cookies. I've had several months off on leave decided to try my hand at baking. Hands Down!!! The absolute best cookie I ever made and I think almost best I ever ate! Even my husband was amazed, ED staff actually called them Cookies, instead of Kookies. I'm so excited! I did change one thing, I dipped dough in sugar before putting it on cookie sheet. Wow, I can bake! -
I've made these twice now. They have a wonderful flavor. I did cut the sugars and increase the vanilla. The first time they turned out a bit delicate and broke easily. The second time I made them thicker - that helped. This is one of the few that I'm baking to put in cookie boxes to give as presents. Thank you for sharing! -
I made just like recipe EXCEPT I used Total cereal instead of corn flakes as it was on sale. These are slap yo mama good. I just took them out of the oven and one or three. I didn't chill the dough for first batch but will bake more in the morning for work. SO GOOD. -
World's Best Cookies, been making these for years. Originally published in San Francisco A La Carte cookbook published in 1979. Always consistent, always great! Everyone loves them.
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Great flavor, texture. Will certainly make again. Thanks for sharing.
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RECIPE SUBMITTED BY
KelBel
United States
