The World's Best Cookies

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.

• Ready In: 22 mins
• Serves: 96
• Yields: 8 dozen

Ingredients

• 1  cup butter
• 1  cup white sugar
• 1  cup brown sugar, packed
• 1  egg
• 1  cup  vegetable oil
• 1  teaspoon vanilla extract
• 3 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup rolled oats
• 1⁄2 cup  shredded coconut
• 1  cup  corn flakes, crushed
• 1⁄2 cup pecans, chopped

Directions

1. Preheat oven to 325 degrees
2. Cream together the butter and sugars until light and fluffy
3. Stir in egg, oil, vanilla.
4. Combine flour, baking soda and salt.
5. Combine with egg mixture until well blended.
6. Stir in the rest of the ingredients.
7. Place on ungreased cookie sheet into balls the size of walnuts and flatten with a fork in criss cross pattern.
8. Bake for 12 minutes.
9. Cool on cookie sheet for a few minutes before removing.