By Ann McColm

World’s Best Cookies

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 5 mins Total Time 35 mins
Best Season: Suitable throughout the year


From the cookbook San Francisco a la Carte by the Junior Leaque of San Francisco.



  1. 1

    Preheat oven to 325.

  2. 2

    Cream together butter and sugars until light and fluffy.

  3. 3

    Add egg, mixing well, then salad oil, mixing well.

  4. 4

    Add oats, cornflakes, coconut and nuts, stirring well. Then add flour, soda and salt.

  5. 5

    Mix well and form into balls the size of walnuts, place on ungreased cookie sheet. Flatten with a fork dipped in water.

  6. 6

    Bake for 12 min. (I baked 12-15 min).

  7. 7

    Allow to cool on cookie sheet for a few minutes before removing.

Keywords: Coconut, Cookies
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