DSC02598There are two types of cookies in this world, kid cookies and adult cookies and lately I’ve been baking lots of kid cookies especially  chocolate chip.  Tired of making chipsters,  I pulled out a recipe that I haven’t made in awhile, World’s Best Cookies.  I needed lots of cookies (enough to feed a hockey team, literally) and these fit the bill. The recipe comes from San Francisco a la Carte, a junior league cookbook that’s easily 25 years old. The cookies are crispy, crunchy, chewy, buttery, and nutty all at once. Cookie Nirvana.  The crisp texture comes from using oil in the cookie as well as butter.  Cornflakes give it additional crunch while the flaked coconut and oatmeal give it a bit of chewiness.  After creaming the butter and sugar, oil is added, keep mixing, the dough will look curdled but will smooth out.  Add the dry ingredients and mix until the flour is incorporated.  The dough is soft and will be easier to work with if you chill it.  Use a tablespoon ice cream scoop to form the dough.  A fork dipped in sugar serves to press the cookies flat and give them that distinctive crosshatch mark also found on old fashioned peanut butter cookies.  The recipe makes approximately 6 dozen cookies plenty for a crowd.

Worlds Best Cookies


  • adapted from the San Jose Mercury News and San Francisco a la carte
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup vegetable oil
  • 1 cup crushed cornflakes
  • 1 cup oatmeal (not quick cook) 1/2 cup shredded coconut
  • 1/2 cup chopped nuts (walnuts or pecans)
  • 3 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • Preheat oven to 325F.
  • Cream butter and sugars until smooth and light. Add in egg and vanilla. Add in oil and mix well. At this point, the batter will look a little strange, but keep going.
  • Add in the cornflakes, oatmeal, coconut, and nuts. Mix well. Sift together flour, baking soda and salt and add to mixture. Mixture will be soft, chill for 30-60 minutes.
  • Using a cookie scoop, measure 1 tablespoon of dough and drop onto a parchment lined cookie sheets. Using a fork dipped, flatten the top of each cookie. If the fork begins to stick, dip it into a glass of cold water.
  • Bake 15-18 minutes (the recipe in the paper said 12 minutes, but in my oven, that was not enough time, or else, I like my cookies a little crispier!). Cool on cookie sheets for a few minutes, then transfer to rack to cool completely.
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Thanks for reading, comments welcomed!