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World's Greatest Cookie

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La Belle Cuisine

World’s Greatest Cookie

My Mother's Southern Desserts:
More than 200 Treasured Family Recipes
for Holiday and Everyday Celebrations
by James Villas with Martha Pearl Villas, 1998,
William Morrow and Co., Inc.

“My sister was the first lady in the family to carry on Mother’s proud
baking tradition, and today my niece and Mother’s namesake, Martha
Crawford, follows in the footsteps of both her grandmother and mother.
When young Martha showed up at the house with a bag of what she
had confidently determined was ‘the world’s greatest cookie’, Mother,
Hootie, and I glanced at one another suspiciously. Once we’d taken a
first bite of the light, buttery, crisp marvels, we all three agreed that if
the cookie was not necessarily the world’s best, it was certainly one of
the most exceptional we’d ever tasted. ‘Sweetheart,’ Mother confessed
lovingly to Martha, reaching in the bag for another cookie, ‘I must
say I couldn’t have done better myself.’ “

1 cup rolled oats
1 cup cornflakes
1 cup frozen grated coconut, thawed
1/2 cup crumbled pecans
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
1 large egg
1 cup vegetable oil
1 teaspoon pure vanilla extract

In a blender or food processor, combine the oats, cornflakes, coconut,
and pecans, reduce to a fine texture, and set aside. In a large mixing
bowl, combine the flour, baking soda, and salt, mix till well blended,
and set aside.
Preheat the oven to 325 degrees F.
In a large mixing bowl, cream together with an electric mixer the butter
and two sugars till light and fluffy, then add the egg and mix till well
blended. Add the oil and vanilla and mix till well blended. Add the oat
mixture and stir till well blended, then add the flour mixture and stir till
the batter is very smooth.
Drop the batter by teaspoons about 1 1/2 inches apart on large un-
greased baking sheets and make a crisscross design on the tops with
a fork, dipping the fork periodically into water. Bake till the cookies
are slightly browned around the edges, 12 to 15 minutes, and let
them cool completely. Store the cookies in an airtight container.
Yield:  About 100 cookies

More from
'My Mother's Southern Desserts':
Cinnamon-Walnut Coffee Cake
Pecan Tassies
Pralines, The Delta Queen’s
Plain Ole Dixie Chocolate Pie
More Yummy Cookie Recipes:
Double Chocolate Peanut Butter
Icebox Cookies
Oatmeal Trail Mix Cookies
Positively-the-Absolutely-Best-
Chocolate-Chip Cookies
Super Chunky Cookies
 

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