The World’s Best Cookies

What makes these cookies the World’s Best Cookies?

This is another recipe from my Mom’s recipe box. Much like her banana bread and snowball recipe, this one is sure to be a keeper. I was rifling through her recipe box looking for nuggets of gold when I came upon this cookie recipe. Fast forward a year, and she was doing the same thing and texted it to me. It was finally time for me to try them!

I think that the first (and most important) standard for any cookie is taste. These have a taste that’s hard to describe; kind of like a non-chocolate chocolate chip cookie and a pecan sandie, all rolled into one. The flavor is amazing!

The other requirement for any cookie, in my book, is a chewy texture with a crisp outside but soft and gooey inside, and this cookie is most certainly that.

I’m pretty sure this recipe is from the 70s – only back then would they combine all these ingredients in one bowl! I have no idea where this recipe originated or what it was originally called but the name fits.

Special ingredients that make the best cookies

I also like to call these “kitchen sink cookies” because seriously, when I read the ingredient list I was amazed at all the components. Here’s what’s on the ingredients list:

• Like most cookies, this recipe has brown and granulated sugar and flour and egg. Unlike most cookie recipes, this one has butter AND oil.
• For me, butter is essential in cookies. It provides not only flavor but that telltale chewy texture a good cookie has. But, as I discovered with my favorite shortbread cookie recipe, adding oil along with butter makes them chewy and soft at the same time. Weird, but true.
• Oatmeal: adding oats to a cookie adds to the chewiness. These are by no means oatmeal cookies, but the oats add a good chew. If you don’t have quick cooking oats you can make your own by adding old-fashioned oats to a food processor or blender and pulsing a few times.
• Cornflakes – bring on the 70s! Adding cereal to cookies isn’t knew to me (um, Fruity Pebbles Cookies, anyone?) and I love adding cereal for texture and crunch.
• Coconut – you can skip if you don’t love it, but you don’t 100% taste it, it’s more for texture.
• Nuts – use walnuts or pecans or your favorite nut. Great for flavor and texture. I used pecans, which is why I suspect I tasted Pecan Sandie in these cookies.