The World's Best Cookie

I know the name is bold, but trust me, it earned the right to be immodest. This is my favorite all-time cookie. Not too sweet, not too gooey, a very mature flavor, and it sort of crumbles in your mouth. Plus, you can it a ton of the cookie dough and never get a tummy ache - - now THAT'S the sign of a great cookie! You're going to want to commit this one to memory!

The World's Best Cookie

• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar, firmly packed
• 1 egg
• 1 cup salad oil (I like Enova)
• 1 cup rolled oats
• 1 cup crushed cornflakes
• 1/2 cup shredded coconut
• 1/2 cup chopped walnut or pecans (don't leave the nuts out of this one!)
• 3 1/2 cup sifted all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla extract
• (I add a smidge of almond extract too)

PREHEAT oven to 325F.

In small bowl, combine oats, cornflakes, coconut and nuts. In separate bowl, sift together flour, baking soda and salt. Put both bowls aside. In large mixer bowl, cream together butter and sugars until light and fluffy. Add egg, mixing well, then salad oil, mixing well, then vanilla. Add oats mixture, stirring well. Then add flour mixture. Mix well and roll into balls the size of small walnuts with hands. Place on ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 12 minutes. Cool on cookie sheet for a minute before removing. Move to wire rack to cool and sprinkle the warm cookies with granulated sugar. MAKES 5 ½ DOZEN