Print Options:

World’s Best Cookies

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

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

Ingredients
  • 1 cup Butter
  • 1/2 cup Shredded Coconut
  • 1 cup Sugar (or 1 cup brown sugar)
  • 1/2 cup Chopped Walnuts or Pecans, Rough Chop (I used pecans & firmly packed almonds, make sure to toast them first)
  • 22 ounces Egg (1 Egg)
  • 3 1/2 cups All-Purpose Flour
  • 1 cup Oil
  • 1 cup Rolled Oats
  • 1 cup Crushed Cornflakes (not too fine)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla
Instructions
  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
Read it online: https://natalieanddonnell.com/recipe/worlds-best-cookies/