THE WORLD'S BEST COOKIES

The World's Best Cookies image

I had these fabulous cookies during a wine dinner weekend at an inn in Ogonquit Maine. The recipe is courtesy of the caterer, but they give credit to the San Francisco ala Carte, a cookbook by the Junior League of San Francisco, 1979.

Provided by KelBel

Categories Drop Cookies

Time 22m

Yield 8 dozen, 96 serving(s)

Number Of Ingredients 13

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Ingredients

1 cup butter
1 cup white sugar
1 cup brown sugar, packed
1 egg
1 cup vegetable oil
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup rolled oats
1/2 cup shredded coconut
1 cup corn flakes, crushed
1/2 cup pecans, chopped

Steps:

Preheat oven to 325 degrees
Cream together the butter and sugars until light and fluffy
Stir in egg, oil, vanilla.
Combine flour, baking soda and salt.
Combine with egg mixture until well blended.
Stir in the rest of the ingredients.
Place on ungreased cookie sheet into balls the size of walnuts and flatten with a fork in criss cross pattern.
Bake for 12 minutes.
Cool on cookie sheet for a few minutes before removing.

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