When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
West Virginia’s Finest Cookies
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These are an incredibly fine textured shortbread cookies broken up with tender nuts and sweet coconut. One of the best cookies I’ve had in a very long time!
1 cup butter
1 cup granulated sugar
1 cup brown sugar (do not pack)
1 cup quick oats
1 cup vegetable oil
1/2 cup shredded coconut
1 cup corn flakes (do not crush)
1/2 cup chopped nuts (pick your favorite!)
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 350° F
Sift together flour, soda, salt in a bowl and set aside.
Cream butter and sugars. Add egg vanilla and oil, beat until smooth.
Incorporate oats, coconut, corn flakes and nuts.
Add flour mixture in 1/3 to 1/4 increments beating until smooth.
Roll into small balls, mash with fork and bake 12 minutes on ungreased cookie sheet. Transfer to wire racks to cool.
These cookies freeze well. Makes 7-8 dozen.
Note the flour is 3 1/2 cups, sifted not 3 1/2 cups sifted flour! There is a difference!
When rolling into balls, do it quickly or use a spoon and table knife. The heat from your hands can melt the cookie dough and they spread too much when baked.
Begin checking the cookies at 10 minutes. These should not get too brown. A light-medium brown is best.
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