World's Best Cookies
They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.
Yield
96 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 1 | cup |
rolled oats
regular |
|
| 1 | cup |
corn flakes
crushed |
|
| ½ | cup |
coconut
shredded |
*
|
| ½ | cup |
walnuts
or pecans, chopped |
|
| 3 ½ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 237 | ml |
rolled oats
regular |
|
| 237 | ml |
corn flakes
crushed |
|
| 118 | ml |
coconut
shredded |
*
|
| 118 | ml |
walnuts
or pecans, chopped |
|
| 828 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 325℉ (160℃).
Cream together butter and sugars until light and fluffy.
Add egg, mixing well, then salad oil, mixing well. Add oats, cornflake, coconut, and nuts, stirring well.
Then add flour, soda, and salt.
Mix well and form into balls the size of small walnuts, place on an ungreased cookie sheet.
Flatten with a fork dipped in water.
Bake for 12 minutes.
Allow to cool on cookie sheets for a few minutes before removing.
For extra sweetness, sprinkle the warm cookies with granulated sugar.
Then watch them disappear.
Make about 8 dozen cookies.
