The World’s Best Cookies

February 22, 2023

INGREDIENTS

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon McNess Champion Madagascar Vanilla Compound
  • 1 cup quick cooking oats
  • 3-1/2 all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1 cup lightly crushed cornflakes
  • 1/2 cup chopped walnuts or pecans

INSTRUCTIONS

  1. Note: This dough requires CHILLING.
  2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Place cookies 2 inches apart on prepared cookies sheets.
  3. Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. You can use a hand-held mixer also. Add oil and stir until smooth. Add the egg and vanilla, mix until smooth, then stir in the salt and baking soda.
  4. Mix in oats and flour until just mixed. Stir in coconut, nuts and cornflakes.
  5. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in parchment paper. Cover with plastic wrap and chill at least one hour.
  6. Lightly press down with cookies before baking. Bake for 9-11 minutes or until the edges just start to turn golden brown. Cool at least 5 minutes on cookie sheets before removing to the cooling rack to cool completely.
  7. Store in an airtight container for up to 2 weeks.

NOTES

Makes approximately 4 dozen cookies.