The World’s Greatest Cookie

World's Greatest CookieCategorically Correct
Describing myself as a foodie can be problematic—mainly because I am not sure what that means exactly beyond the fact that I love everything about food. I am not the person who will take pictures of my food at a restaurant (though I have done it on occasion). I am not the person who has to go to the latest “it” restaurant (though I am always down for a tasty night on the town).

I guess you could say I am the contradictory foodie. I have line in the sand standards and can be psychotically obsessive about an ingredient, technique, or authenticity. And, yet can be very cavalier about, say, Cool Whip and/or American cheese. (Though, as you can tell, I still have a healthy food snob side.) Adding to my quirks? Rules about certain edible items.

Case in point: I had a recent conversation about what constitutes a Christmas or special occasion cookie versus an everyday cookie. And, I, true to form, had some line in the sand opinions. A chocolate chip cookie is an everyday cookie. You will never convince me otherwise. Mexican wedding cakes are a Christmas cookie. You just don’t make them all the time. They are special. The problem is that, in my true contradictory/quirky foodie way, I have discovered a grey area. A good example is this cookie recipe my grandmother made, rather presumptuously named The World’s Greatest Cookie.

I love this cookie. It is without question one of my favorites…but, I hardly ever make it. Growing up, the only time I had them was when I went over to Gam’s house. My mother almost never made them. My theory as to why this was the case is that they are made with so-called pantry staples that were not staples in our pantry, things like coconut and corn flakes. These are not obscure ingredients. But, for whatever reason, we just never had on hand. So, to make these cookies would have required forethought and planning—which doesn’t quite qualify them for everyday status.

Fast forward to my own kitchen where corn flakes and coconut are pantry staples. And yet, I still don’t make these very often. So, you would assume that these cookies would fall into my Christmas/special occasion category based solely on taste and planning. But, no.

These cookies are buttery and flakey and are so darn good that they should go in the myriad of cookie tins that we make up every holiday season. But, they don’t for the same reason that they don’t fall into the everyday, pack ‘em in a lunch category. These cookies don’t travel well. These cookies break. They are delicate and unless you pack your lunch with utmost care, by recess you have crumbs instead of The World’s Greatest Cookie. They are tasty crumbs, but still…

So, I have placed these cookies in their own category that I have recently named Because I want to. The only reason needed to make these lovely bites is because you want to.

There are a number of versions of this cookie available on the interwebs. This is the recipe for The World’s Greatest Cookie that my grandmother used.

The World’s Greatest Cookie
Makes approximately 5 dozen (depending on your definition of walnut-sized)

Ingredients
1 cup butter
1 cup granulated sugar
1 cup brown sugar, packed
1 egg
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 cup rolled oats
1 cup cornflakes, crushed
1/2 cup shredded, sweetened coconut
1/2 cup pecans or walnuts, chopped
3-1/2 cups all-purpose flour

Directions
Preheat the oven to 350º F

Make the dough
Cream together the butter and sugars until light and fluffy. Add in the egg and mix well. Add the oil and vanilla and mix well.

Combine the flour, baking soda, and salt.

Add the dry ingredients to the butter mixture and stir until well blended.

Gently mix in the oats, cornflakes, coconut, and nuts until well distributed.

Form the cookies
Form the dough into balls the size of walnuts and place on an un-greased or parchment-lined cookie sheet. Flatten the cookies with the tines of a fork dipped in water (to prevent sticking).

Bake the cookies
Bake for 12 minutes.

Allow the cookies to stand on the cookie sheet for 5 minutes before removing them to a cooling rack.

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