Wednesday, September 26, 2012

Just The Best Cookies

It's not just my opinion, the name of these cookies really is "Just The Best Cookies".  I don't know where my mom got this recipe, but I have loved them from the first time she ever made them.  I used to like to call them "Kitchen Sink Cookies", because they have everything in them but the kitchen sink.  That just makes them extra good. 

Feel free to substitute all kinds of different chips here for the chocolate or butterscotch.  Sometimes I like to trade peanut butter chips for the chocolate, or use walnuts instead of pecans.  If you really want to go crazy, omit the chips altogether and add in an equal amount of your favorite dried fruit bits.  I think apricots and pineapple go especially well with the coconut and pecans.

However you make them, I'm pretty sure they will be a hit.  This recipe makes an extra big batch, so its perfect for a potluck, bake sale, or cookie exchange.

Just The Best Cookies

3 1/2 Cups flour
1/2 tsp salt
1 egg
1 tsp baking soda
1 Cup sugar
1 Cup cooking oil
1 Cup butter, softened
1 Cup packed brown sugar
1 tsp vanilla
2 Cups crushed corn flakes
1 Cup rolled oats
1/2 Cup shredded sweetened coconut
1/2 cup chopped pecans
6 oz. chocolate chips
6 oz. butterscotch chips
powdered sugar for dusting

Preheat oven to 325 degrees.
In medium bowl, combine flour, soda, and salt; set aside.  In large mixing bowl, beat butter on medium speed for 30 seconds.  Add sugars; beat until light and fluffy.  Add egg and beat until combined.  Stir in oil and vanilla.  Stir in flour mixture.  Fold in cornflakes, oats, coconut, pecans and chips.  Shape into balls the size of a walnut.  Place 3 inches apart on ungreased cookie sheet.  Flatten with a fork dipped in water, making a criss-cross pattern on top of each cookie.  Bake for 12 to 14 minutes, until lightly golden.  Let stand on cookie sheet for 2 minutes, then remove to wire rack to cool.  Dust with a very light coat of powdered sugar, if desired.

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