The Worlds Best Cookies
These cookies are a delightful blend of oats, coconut, and nuts, offering a perfect crunchy exterior and soft interior!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup quick cooking oats
- 3 cups all-purpose flour
- 1 cup sweetened shredded coconut
- 1 cup lightly crushed cornflakes
- 1 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C) for even baking.
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vegetable oil, egg, and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and quick cooking oats. Gradually incorporate into the wet mixture.
- Fold in the sweetened shredded coconut, crushed cornflakes, and chopped nuts.
- Scoop dough onto prepared baking sheets, leaving space for spreading. Bake for 10-12 minutes until edges are golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Notes
- For a dairy-free option, use coconut oil instead of butter.
- Let the dough rest for 30 minutes to enhance flavors.
- Experiment with mix-ins like chocolate chips for variety!