1 c Butter
1 c Sugar
1 c Brown sugar; firmly packed
1 Egg
1 c Salad oil
1 c Rolled oats; regular
1 c Cornflakes; crushed
1/2 c Shredded coconut
1/2 c Walnuts; or pecans chopped
3 1/2 c All purpose flour; sifted
1 ts Soda
1 ts Salt
1 ts Vanilla extract
Preheat oven to 325~. Cream together butter and sugars until light and fluffy. Add egg, mixing well, then salad oil, mixing well. Add oats, cornflake, coconut, and nuts, stirring well. Then add flour, soda, and salt. Mix well and form into balls the size of small walnuts, place on an ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 12 minutes. Allow to cool on cookie sheets for a few minutes before removing. “Truly the World’s Best Cookies for several reasons. They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch. For extra sweetness, sprinkle the warm cookies with granulated sugar. Then watch them disappear! From. San Francisco A La Carte. —–