With this title, these cookies had better be good … and they are! They are definitely not low-calorie, but they are chewy, crispy, light, and melt in your mouth all at the same time! It’s hard to stop at just one! These aren’t your typical cookies as they have coconut, oats, corn flakes and walnuts in them – but the combination is magically delicious!
They do need to be refrigerated before you bake them, so plan for at least an hour chilling before you pop them in the oven.
World’s Best Cookies
Preheat oven to 350 degrees.
- 1 cup unsalted butter, softened
- 1 cup each brown sugar and white sugar
- 1 cup canola oil
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 cup oats
- 3 1/2 cups flour
- 1/2 cup sweetened shredded coconut
- 1 cup lightly crushed cornflakes
- 1/2 cup chopped walnuts or pecans
Cream the butter and sugars until light and fluffy. Add oil and mix until smooth. Add egg and vanilla, mix until smooth. Add in the salt and baking soda and mix together. Lastly, mix in the oats and flour just until incorporated, then add in the coconut, nuts, and cornflakes (dough will seem a little wet).
On a parchment lined cookie sheet, scoop out 1 tablespoon-sized mounds/balls of dough. No need to spread the balls out, you’re just going to chill them. Place in fridge for about an hour (if longer, just leave on the counter to warm up a little).
Line cookie sheets with parchment paper and place chilled cookies 2″ apart. Lightly press down with the palm of your hand.
Bake for about 9-11 minutes or until the cookies are just starting to turn golden brown. Let them cool on the cookie sheet for ~5 minutes, then transfer to a rack to cool completely.
Recipe Credit: Dorothy Kern