There are two types of cookies in this world, kid cookies and adult cookies, and lately, I’ve been baking lots of kid cookies like chocolate chips.  Tired of making chipsters,  I pulled my copy of San Francisco a la Carte, a junior league cookbook that’s easily 25 years old, to find the recipe for World’s Best Cookies. It’s a classic and family-favorite non-chocolate chip cookie.

I needed lots of cookies (enough to feed a hockey team, lol) and these fit the bill.  The cookies are crispy, crunchy, chewy, buttery, and nutty. Cookie Nirvana.  The crisp texture comes from using oil in the cookie.  Cornflakes give it additional crunch while the flaked coconut and oatmeal add 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, chill it so it is easier to handle.  Use a tablespoon ice cream scoop to form the dough.  Press the cookies flat with a fork dipped in sugar.  This also gives them that distinctive crosshatch mark found on old-fashioned peanut butter cookies.  The recipe makes approximately 6 dozen cookies, plenty for a crowd.

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Worlds Best Cookies

Delicious, buttery, crispy cookie made with cornflakes, coconut, oats, and nuts adapted from the San Jose Mercury News and San Francisco a La Carte

Course cookies

Cuisine American

Keyword cookies, cornflakes, oatmeal, World's Best Cookie

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Ingredients

Creamed Mixture

• 1 cup butter softened
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 1 egg
• 1 teaspoon vanilla
• 1 cup vegetable oil

Dry Ingredients

• 3 1/2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Additions

• 1/2 cup shredded coconut
• 1 cup crushed cornflakes
• 1 cup old fashioned oatmeal not quick cook
• 1/2 cup chopped nuts walnuts or pecans

Instructions

• 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.