RCI-BR.005.0059.001
Best of the West Cookies
Contributed by World Recipes Y-Group * Makes 4 dozen
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 1 cup
- 1 cup
- 1 unit
- 1 cup
- 1 cup
- corn flakes — crushed1 cup
- coconut — shredded½ cup
- pecans — chopped½ cup
- 3½ cups
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
Method
1
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2
Cream together the butter, sugar, and brown sugar in a large mixing bowl until light and fluffy, about 3–4 minutes, using an electric mixer.
3
Beat in the egg and vanilla extract until fully incorporated.
1 minutes
4
Gradually mix in the oil until the mixture is well combined.
1 minutes
5
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
6
Fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined, being careful not to overmix.
7
Stir in the rolled oats, crushed corn flakes, shredded coconut, and chopped pecans until evenly distributed throughout the dough.
8
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9
Bake for 10–12 minutes, until the edges are golden brown but the centers still appear slightly underbaked.
12 minutes
10
Remove the baking sheets from the oven and let the cookies cool on the pan for 2–3 minutes before transferring to a wire rack to cool completely.