World’s Best Cookies

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I have known the Clarks for most of my life.  Sue is extremely bright, creative, and if I remember correctly, my dad told me she is a crazy good card player.  Her husband is an incredibly kind doctor and they both are great hosts, having some really fantastic parties at their house with really tasty food.  So when Sue Clark says that these are the World’s Best Cookies, I had better pay attention.

When I first saw this recipe, I immediately thought of that scene in Elf where he sees the sign for the World’s Best Cup of Coffee. I was pretty skeptical, even with all that history backing her up.  I mean, where was the chocolate? This deserved a closer look.

Bring the butter to room temperature and cream it Image 3with the sugars in a mixer.  Add eggs, oil, oats, corn flakes, coconut, and nuts. I found that once baked, the corn flakes got all caramely and crunchy and had a toffee-like flavor.  I think that their egg and oil bath here is the reason why.

Image 1Add the flour, baking soda, salt, and vanilla. Mix it up and scoop by the tablespoon.  Roll into a ball the size of a walnut and place on an ungreased cookie sheet. Take a fork and press down in the middle, flattening them out a bit and leaving the markings of a Levalor blind.

Bake in a 325 degree oven for 12 minutes.  Ok, this is where I had some realImage 2 challenges.  I wanted the cookies to brown around the edges.  This did not happen.  So, I baked them longer.  It still didn’t happen.  So, I turned up the oven to 350 degrees and they browned, but they were super crunchy.  Obviously, these cookies wanted to be baked slow and low and did NOT want extra time in the tanning booth.  Once I pulled them out of the oven, I left them on the hot cookie sheet for about 5 minutes more before I moved them onto a cooling rack.

These cookies have a kind of soft and crunchy texture, much like pecan sandies.  (If you don’t know what a pecan sandy is like, shame on you!  And go out and buy some already.)  They were not what I expected and I must admit that I wasn’t sold on them completely. But then I brought them to work and the masses gathered and cheered.  They loved these cookies! It was suggested I add a handful of chopped dried cranberries or add peanut butter chips and I think both of those would be great additions, but they were also pretty darn good just the way they were.

World’s Best? My grandma would have something to say about that.  Darn Good?  Heck yeah!

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World’s Best Cookies

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-8 dozen
  • Difficulty: easy
  • Recipe type: Dessert


  • 1 c. butter
  • 1 c. sugar
  • 1 c. brown sugar
  • 1 egg
  • 1 c. oil
  • 1 c. regular rolled oats
  • 1 c. crushed corn flakes
  • 1/2 c. shredded coconut
  • 1/2 c. chopped nuts
  • 3 1/2 c. flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 tsp. vanilla


  1. Preheat oven to 325 degrees.
  2. Cream butter and sugars.
  3. Add eggs, oil, oats, corn flakes, coconut, and nuts.
  4. Stir and add flour, soda, salt, and vanilla
  5. Mix well and form into balls the size of walnuts.
  6. Place on ungreased cookie sheets.
  7. Flatten with fork.
  8. Bake for 12 minutes.
  9. Once out of the oven, let cookies rest on sheet for 5 minutes before removing to cooling racks.

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