By Ann McColm
World’s Best Cookies
Description
From the cookbook San Francisco a la Carte by the Junior Leaque of San Francisco.
Ingredients
Instructions
1
Preheat oven to 325.
2
Cream together butter and sugars until light and fluffy.
3
Add egg, mixing well, then salad oil, mixing well.
4
Add oats, cornflakes, coconut and nuts, stirring well. Then add flour, soda and salt.
5
Mix well and form into balls the size of walnuts, place on ungreased cookie sheet. Flatten with a fork dipped in water.
6
Bake for 12 min. (I baked 12-15 min).
7
Allow to cool on cookie sheet for a few minutes before removing.
Coconut, Cookies