The Ultimate Cookie
This past summer while my wife was pregnant she had an occasional sweet tooth. I came across this fun and playful recipe to help fulfill her cravings. From the crunch of the cornflake to the great balance of flavor, I think it’s a great year-round cookie! I hope you all enjoy it! Cheers from my family to yours!
Ingredients:
1 Cup Unsalted Butter, softened
1 Cup Granulated Sugar
1 Cup Brown sugar, packed
1 Cup Vegetable Oil
1 Large Egg
1 TSP Baking Soda
1 TSP Salt
1 TSP Vanilla
1 Cup Quick Cooking Oats
3 ½ Cups All-Purpose Flour
1/2 Cup Sweetened Shredded Coconut
1 Cup Lightly Crushed Cornflakes
1/2 Cup Chopped Pecans or Walnuts
Directions:
Note: This dough requires chilling.
Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.
Mix in oats and flour until just mixed. Stir in coconut, nuts, and cornflakes.
Scoop two tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than four hours you may need to let them warm up a few minutes on the counter before baking).
Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies two inches apart on prepared cookie sheets. Lightly press down with the palm of your hand. Bake for nine to 11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on the cookie sheet before removing to rack to cool completely.
Store in an airtight container for up to five days or freeze for up to one month.