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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (70g) Recipe makes 24 servings |
||
| Calories 345 | ||
| Calories from Fat 182 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.3g | 31% | |
| Saturated Fat 6.6g | 32% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 313mg | 13% | |
| Potassium 106mg | 3% | |
| Total Carbohydrate 37.9g | 12% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 17.7g | ||
| Protein 4.1g | 8% | |
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World's Best Cookie Aka That 70s Elusive Cornflake Cookie
By: Loves2Teach
Jan 4, 2005
This wonderful recipe was in circulation when I was a kid in the 70s. Years later, a woman brought a tray of these to the office, which I instantly recognized as THOSE COOKIES FROM MY CHILDHOOD, and she refused to give me the recipe (said it was her babysitter's secret recipe)! I searched online (tried several recipes) and asked my friends and family off and on if they'd heard of it, for 10 years. I finally JUST found this online! They are SO GOOD! Bake them for your friends and family and share the recipe with the WORLD! Note, the number of cookies you get will vary - depending on how big you roll the balls.
SERVES 24 , 4 dozen
Ingredients
- 1 cup butter
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup brown sugar
- 1 egg
- 1 cup crushed corn flakes
- 1 cup chopped nuts (I use walnuts or pecans)
- 1 cup quick-cooking oatmeal
- 4 cups flour, decrease to 3 1/2 cups for a chewier cookie
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Directions
1
Preheat oven to 325.2
Cream butter, sugars and egg.3
Add oil.4
Mix in dry ingredients.5
Form dough into walnut sized balls.6
Place on cookie sheet and flatten with a fork dipped in water.7
Bake for 10- 12 minutes.8
Cool on pan for a minute or two, then transfer to a rack to cook.
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: lsustacy
On Jul 26, 2008
Just made these....I got 6 dozen. I baked half as written and the other half I added about 1 cup of chocolate chips to. I like the ones with the chocolate better. The cookies taste good, just was not what I was wanting....you know when you get an idea in your head and it just doesn't turn out quite like you expected. Cookies do have a good flavor though and were pretty easy to make! UPDATE: I just had another cookie....and I think they taste better today! Thanks for posting.
From: sugarpea
On Jan 5, 2005
All that white flour, fat and sugar; how could they be anything but five star delicious? Really, really good cookies; Dh went nuts for them. I used whole wheat flakes and regular, medium-thickness rolled oats and they worked beautifully. My version of walnut-sized made 7 dozen cookies.
From: Jeff's Girl Way Out West
On Jan 11, 2006
I'm rating these as FIVE stars in spite of the somewhat vague directions given, because the cookies were very good and very *different*. They are even a little bit on the delicate side (too delicate-tasting for me to be okay with adding chocolate chips...and I love chocolate). My cookies turned out as pictured by Sadielady. A person needs to go in expecting these cookies to be chewy in the center and slightly crunchy around the edges. I love the texture. It reminds me of the chewiness of an oatmeal cookie and the "crunch" that coconut lends (although I despise coconut, so it's only texture I speak of there.) I had absolutely NO problems with the dough being crumbly. I used room temp butter and at the creaming step, I let my Kitchenaid mixer go at low speed just mixing away while I prepared the dry ingredients. I used 3 3/4 Cups flour (as opposed to the full 4 C). I also used old-fashioned oats (no q.c. oats on hand). I added the dry ingredients all at once with no trouble. I used a medium scoop and pressed the cookies slightly out as you would do with a sugar-cookie with fork (pressing down, turning the fork 90 degrees and pressing down again.) The cookies should be placed about 1.5 - 2 inches apart on an UNgreased cookie sheet. The cookies spread a little and I had a yield of 54 (2.5 inch diameter) cookies. Also, don't forget to add the vanilla in, as that is not in the instructions!!! I added mine in between steps three and four. (This could possibly solve the "crumbly dough" issue???) I'll keep this recipe for it's out-of-the-ordinary flavor and for it's simplicity! ~Jeff's Girl Way Out West
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