THE WORLD’S BEST COOKIES
from the cookbook San Francisco a la Carte by the Junior Leaque of San Francisco
Submitted by:  Ann McColm

1 cup butter ˝ cup shredded coconut
1 cup sugar ˝ cup chopped walnuts or pecans (I used pecans and
1 cup brown sugar, firmly packed almonds, make sure to toast them first) rough chop
1 egg 3 ˝ cups all-purpose flour
1 cup salad oil 1 tsp. soda
1 cup rolled oats, regular 1 tsp. salt
1 cup crushed cornflakes (not too fine) 1 tsp. vanilla

Preheat oven to 325. Cream together butter and sugars until light and fluffy. Add egg, mixing well, then salad oil, mixing well. Add oats, cornflakes, coconut and nuts, stirring well. Then add flour, soda and salt. Mix well and form into balls the size of walnuts, place on ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 12 min. (I baked 12-15 min) Allow to cool on cookie sheet for a few minutes before removing.

 

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