Wonderfully crunchy cookie that makes a lot and keeps for a long time.

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Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (170 degrees C).

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  • 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.

Nutrition Facts

326 calories; protein 3g 6% DV; carbohydrates 35.7g 12% DV; fat 19.5g 30% DV; cholesterol 28.1mg 9% DV; sodium 125.8mg 5% DV. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2009
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.Definitely a five star plus cookie. Read More
(26)

Most helpful critical review

Rating: 2 stars
09/26/2005
They turn to dust when you try to take them off the cookie sheet. If they didn't they would probably be really tasty. Read More
(7)
25 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/02/2009
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.Definitely a five star plus cookie. Read More
(26)
Rating: 5 stars
12/08/2006
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 "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
(18)
Rating: 5 stars
12/19/2003
this is the best ever cookie I have ever made. It is very crunchy. It has a taste of its own. Read More
(15)
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Rating: 5 stars
08/29/2002
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
(10)
Rating: 5 stars
11/15/2007
This truely is the world's BEST COOKIE! Read More
(8)
Rating: 2 stars
09/26/2005
They turn to dust when you try to take them off the cookie sheet. If they didn't they would probably be really tasty. Read More
(7)
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Rating: 5 stars
09/19/2017
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
(7)
Rating: 3 stars
08/29/2002
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
(5)
Rating: 5 stars
01/25/2011
Double this recipe at your own peril - I did and had to find a HUGE bowl to finish mixing the dough (and had to sort of knead the dough). On the other hand they're delicious and I'm hoping that they'll freeze well. Read More
(4)
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