Recipe Summary test
Ingredients
24
Original recipe yields 24 servings
Directions
Nutrition Facts
Per Serving:
326 calories; protein 3g; carbohydrates 35.7g; fat 19.5g; cholesterol 28.1mg; sodium 125.8mg. Full Nutrition
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Reviews: Most Helpful
The name speaks for it's self. I cut the butter and the oil to 3/4 cup each and found out that by adding a tablespoon or two of milk the batter came together much better. Will make more of these.Definitely a five star plus cookie. Read More
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(26) 
This is the second time I have made these and they are wonderful! They are a light crispy cookie with a good sweet but not overly sweet taste. I used 1 stick of butter and 1 stick of "ICBINB" margarine and followed the rest of the recipe as is. Between the cup of shortening and cup of vegetable oil no need to grease the cookie sheets (allow them to cool for a minute for easier removal). For easy dropping on the cookie sheets I used a teaspoon size (probably slightly larger) cookie dough scoop which created nicely shaped even proportioned cookies. Please note that both times I made these the recipe made a lot more than the noted 4 dozen cookies so they are great for sharing and freezing as well as eating! Definitely a keeper! Read More
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(18) this is the best ever cookie I have ever made. It is very crunchy. It has a taste of its own. Read More
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(15) Advertisement
This cookie is fabulous. Straight from the oven its texture is delightfully crunchy AND soft. I like to substitute sliced almonds for the pecans. Read More
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(10) They turn to dust when you try to take them off the cookie sheet. If they didn't they would probably be really tasty. Read More
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(7) Advertisement
A little presumptuous to call it the world's BEST cookie but it is a great tasting cookie. It took about 3 cups of whole cornflakes lightly rolled over a number of times with a rolling pin to make 1 cup of crushed cornflakes. I used a heaping soup-spoonful of dough pressed firmly which made 47 cookies each about 2 " to 2 " in diameter. I used a non-stick cookie sheet and there was no need to spray it first. 15 minutes baking time was fine with no burning. Sept 2017 update: I have made these a couple more times since my original post after noticing that the recipe states that it should make 24 pieces. I therefore use an ice cream scoop (size 16 in the culinary world?) and it produces 25-27 cookies. I up the baking time to 17 minutes and they still come out fine with no hint of burning. Let them cool in the pan for at least 10 minutes. They freeze well too. Read More
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(7) Uses a great many ingredients. They are crunchy and do last as promised. I used a 1" cookie scoop to measure and got half as many. Overall the name is a bit optimistic. Read More
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(5)