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My review
World's Best Cookie
Barbara
"Wonderfully crunchy cookie that makes a lot and keeps for a long time."
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Ingredients
servings 326Original recipe yields 24 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (170 degrees C).
- Cream together the butter or margarine and sugars.
- Stir in egg, oil, vanilla, baking soda and flour. Mix until well blended.
- Stir in the rest of the ingredients. Drop on cookie sheets. If desired, sprinkle with sugar before baking. Bake for 12 - 15 minutes.
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Reviews
Read all reviews 2324 Ratings
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Most helpful positive review
1/2/2009
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...
Most helpful critical review
9/26/2005
They turn to dust when you try to take them off the cookie sheet. If they didn't, they would probably be really tasty.
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1/2/2009
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...
12/8/2006
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 "ICBIN...
12/19/2003
this is the best ever cookie I have ever made. It is very crunchy. It has a taste of its own.
5/5/2000
This cookie is fabulous. Straight from the oven, its texture is delightfully crunchy AND soft. I like to substitute sliced almonds for the pecans.
5/16/2009
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...
9/26/2005
They turn to dust when you try to take them off the cookie sheet. If they didn't, they would probably be really tasty.
12/25/2000
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.
11/1/2014
I have made this cookie recipe before, although not from this recipe site. I sent them to my daughter's charity bake sale at her school and decided to try using broken pretzel bits to replace th...