Wednesday, March 02, 2016

Crazy Good Cookies

When I was in the LA area my hostess gave me a photocopy of her favorite cookie recipe, grandly called The Best Cookie in the compilation book where it is found. I baked some up this morning for a contest prize at our scholarship meeting and they sure did smell wonderful and they looked delicious, too.

The batter is similar to toll house cookie, but enriched with coconut, oats and walnuts...but no chocolate chips. There is also the 'mystery' ingredient or maybe crazy ingredient...crushed corn flakes. I had to go out and buy those since they are not a usual item in my pantry. The only box I could find was huge, so now I need to find some other recipes that use corn flake cereal!

These are tasty cookies. They are crisp at the edges, a bit chewy if you cook them the shorter time, and delicious if you like coconut, oats and walnuts, plus brown sugar and vanilla. Who knows if they are the best, but they sure are darn good cookies!

The Best Cookies
P.E.O. California Chapter MH

1 cup butter (I used vegan butter substitute)
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
1 cup crushed corn flakes
1 cup rolled oats
1/2 cup shredded coconut
1/2 cup chopped walnuts (you could use pecans instead)
1 teaspoon vanilla
3  1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Cream together butter and sugars. Add egg and mix well. Add next 6 ingredients (oil, corn flakes, rolled oats, coconut, walnuts, vanilla); mix well. Add the flour, baking soda and salt. Mix until combined.
Shape into small balls, place on ungreased cookie sheet and flatten with a wet fork. Bake 12 to 14 minutes at 325 degrees F.
Makes about 100 small cookies.
The recipe is from Edith Norton, Sebastopol, CA

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