Reading the Mercury News on Tuesday, I ran across a an article in the Action Line column in which a reader asked for the recipe for the World’s Best Cookie, apparently first published in the Mercury News in 1986. And naturally, I was curious. I mean, that is a big claim. After last week’s cookie disaster (Lavender Shortbread, so many things to go wrong). And, since the cookies don’t have chocolate anywhere near them, I was skeptical. But you know me, always up for adventure!
After whipping up a batch of the cookies (which made about 7 dozen), I found the key to the recipe – 1 cup of butter plus 1 cup of vegetable oil. And 2 cups of sugar, plus oatmeal, coconut, cornflakes and nuts. What is not to love! The crunchiness of the cornflakes, along with the extra fat, makes these cookies very much like sable cookies. Pretty darn close to the world’s best.
World’s Best Cookies
from the San Jose Mercury News
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1 cup vegetable oil
- 1 cup crushed cornflakes
- 1 cup oatmeal (not quick cook)
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 3 1/2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat oven to 325F.
Cream butter and sugars until smooth and light. Add in egg and vanilla. Add in oil and mix well. At this point, the batter will look a little strange, but keep going.
Add in the cornflakes, oatmeal, coconut, and walnuts. Mix well. Sift together flour, baking soda and salt and add to mixture.
Using your OXO cookie scoop, measure 1 tablespoon of dough and drop onto ungreased cookie sheets. Using a fork dipped, flatten the top of each cookie. If the fork begins to stick, dip it into a glass of cold water.
Bake 15-18 minutes (the recipe in the paper said 12 minutes, but in my oven, that was not enough time, or else, I like my cookies a little crispier!). Cool on cookie sheets for a few minutes, then transfer to rack to cool completely. Try not to inhale them all at once.