I don’t know if these are truly the world’s best cookies but they sure must be close. I remember the first time I ever had these was in a training class back when I started working for the Phone Company. Our trainer, Sue, had brought them in and I swear, I must have eaten a dozen of them. Sue told us some of the different ingredients but I really couldn’t pinpoint which one made these cookies stand out. It was the complete package that made these so wonderful. Of course, I begged for the recipe and Sue was kind enough to share it.
That was 20 years ago. Really it was. My start date was April 6, 1992. This was also the date I met my now husband. Yes we were a work place romance. But that’s a story for another time. Over the years we started referring to these cookies as Kitchen Sink Cookies. well, because, we pretty much throw in anything we have around the house except the kitchen sink.
I promise you’ll love these and when it’s time to clean out your baking cabinet, think of these cookies.
Kitchen Sink Cookies
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
1 teaspoon vanilla
3 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup old fashioned oats
1/2 cup shredded coconut
1/2 cup pecans
1 cup crushed corn flakes (or other flake cereal)
optional-chocolate chips, raisins, other dried fruit, toffee bits, small candy bits
Cream butter and sugars until light and fluffy. Add egg and vanilla, beat again. Slowly add flour, baking soda and salt, making sure to completely combine. Add in oats, coconut and pecans. Mix well. Lastly, add in corn flakes, mix just to combine. Flour dough into balls about the size of a walnut. Place on ungreased cookie sheet and flatten slightly.
Bake in a preheated 325 degree oven for 12 minutes. Let cookies rest on cookie sheet for 10 minutes before removing to racks to cool completely. These are a fragile cookie till completely cooled.
I’m linking up at some of these great parties.