Today, I’m sharing a family favorite with you — the world’s best cookies! The original recipe comes from the San Francisco Junior League’s cookbook circa 1979. And these buttery, crunchy cookies do their best to live up to their billing. They are addictively good!
San Francisco Junior League’s World’s Best Cookies
Growing up, these thin, crispy cookies, made with crushed cornflakes, lots of coconut and chopped pecans (or walnuts), were my family’s go-to cookie for bake sales, pot lucks and big gatherings. Partly because they’re so yummy. But I also suspect because this super easy recipe also makes a lot of cookies (8 dozen!).
Don’t need 8 dozen cookies right now? You can easily store the extra dough or baked cookies in the freezer. Just thaw the dough or the cookies in the refrigerator when you’re ready to use it. Or you can also cut the recipe in half.
Tips for Making World’s Best Cookies:
These cookies tend to spread when cooking. To fix this, you can do a couple of things. First, line your cookie sheet with a Silpat silicone baking mat (or parchment paper) instead of greasing your cookie sheet with butter.
You can also cool your dough in the refrigerator for about 30 minutes before using it.
For extra crunch and sweetness, you can also finish these cookies with a sprinkling of Demerara sugar.
Love cookies? Try these chocolate cookies with white chocolate chunks!
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The World’s Best Cookies
- Yield: 8 dozen 1x
Description
These buttery, crunchy cookies are addictively good!
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 1 egg
- 1 cup canola oil
- 1 cup rolled oats
- 1 cup crushed cornflakes
- 1/2 cup shredded coconut (you can use sweetened or unsweetened)
- 1/2 cup chopped pecans or walnuts
- 3.5 cups shifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line your cookie sheet with a Silpat silicone baking sheet or parchment paper.
- Use a stand or hand-held mixer, cream together sugars and butter until the texture is light and fluffy.
- Add egg and mix well.
- Then add oil and mix until incorporated.
- Add oats, cornflakes, coconut, and nuts, stirring well.
- Then add flour, baking soda, and salt.
- Mix well and form into balls the size of walnuts and place on ungreased cookie sheet.*
- Flatten the balls with a fork dipped into water.
- Bake until cookies are cooked through and the edges are starting to turn golden brown, about 12 minutes.
- Allow to cool on cookie sheets for a few minutes before removing.
Notes
* To keep cookies for spreading during baking, line your cookie sheet with a Silpat silicone baking sheet or parchment paper. And consider chilling your dough for 30 minutes or so before baking.