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Worlds Best Cookies

Ingredients

  • 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

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.