World’s Best Cookies

My wife brought home a Daughters of Utah Pioneers cookbook she was given by our friend, Louise. Most of the recipes were really dated, like they called for “half a stick of oleo.” This one caught my attention with its audacious title and the cornflakes. I had some cornflakes I needed to get rid of so I decided to make them. They are light and a bit crispy, which surprised me, given all that vegetable oil.

Yield:

42

Source:

Daughters of Utah Pioneeers Cookbook. This recipe is all over the internet with minor variations like amounts of salt or soda.

Ingredients:

1 cup butter
1 cup white sugar
1 cup packed brown sugar
1 egg
1 cup vegetable oil
1 teaspoon vanilla extract
3½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup rolled oats
½ cup flaked coconut
1 cup crushed cornflakes cereal
½ cup chopped pecans (optional)

Directions:

1. Heat oven to 325 degrees.

2. Cream together butter and sugars.

3. Stir in egg, oil and vanilla. Mix well.

4. Stir in flour, baking soda and salt. Mix well.

5. Stir in coconut, cornflakes and nuts.

6. Drop 2 tablespoon balls on cookie sheets.

7. Flatten each ball with my favorite cookie flattening method: butter the bottom of a drinking glass. Dip buttered surface in sugar. Press down on dough ball to flatten somewhat. Redip in sugar before flattening the next cookie.

8. Bake 12 – 15 minutes. They don’t brown very much so don’t over cook them.