Prep 10 mins
Cook 12 mins
I had these fabulous cookies during a wine dinner weekend at an inn in Ogonquit Maine. The recipe is courtesy of the caterer, but they give credit to the San Francisco ala Carte, a cookbook by the Junior League of San Francisco, 1979.
- Preheat oven to 325 degrees
- Cream together the butter and sugars until light and fluffy
- Stir in egg, oil, vanilla.
- Combine flour, baking soda and salt.
- Combine with egg mixture until well blended.
- Stir in the rest of the ingredients.
- Place on ungreased cookie sheet into balls the size of walnuts and flatten with a fork in criss cross pattern.
- Bake for 12 minutes.
- Cool on cookie sheet for a few minutes before removing.
I've made these twice now. They have a wonderful flavor. I did cut the sugars and increase the vanilla. The first time they turned out a bit delicate and broke easily. The second time I made them thicker - that helped. This is one of the few that I'm baking to put in cookie boxes to give as presents. Thank you for sharing!
My first time making these. TIPS...chill the dough if you have time... roll out the 50 balls ahead so you can adjust the size...50 makes the perfect size to fit 12 per pan without touching. I did bake them 3 extra minutes. Recipe is pretty good as is, nice and crunchy, with a mild flavour. If I make again, I will add more vanilla and some spices, cinnamon and more pecans,.....Just a personal preference, I will reduce the oil by 1/2C, the sugar by 1/2 C.and use a hint less salt.
Worked all my life as a nurse, bought package cookies. I've had several months off on leave decided to try my hand at baking. Hands Down!!! The absolute best cookie I ever made and I think almost best I ever ate! Even my husband was amazed, ED staff actually called them Cookies, instead of Kookies. I'm so excited! I did change one thing, I dipped dough in sugar before putting it on cookie sheet. Wow, I can bake!