Recipe by Barbara
"Wonderfully crunchy cookie that makes a lot and keeps for a long time."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
3 1/2 cups
crushed cornflakes cereal
The name speaks for it's self. I cut the butter and the oil to 3/4 cup each and found out that by adding a tablespoon or two of milk the batter came together much better. Will make more of these.Definitely a five star plus cookie.
They turn to dust when you try to take them off the cookie sheet. If they didn't, they would probably be really tasty.
This is the second time I have made these and they are wonderful! They are a light, crispy cookie with a good sweet, but not overly sweet, taste. I used 1 stick of butter and 1 stick of "ICBINB" margarine and followed the rest of the recipe as is. Between the cup of shortening and cup of vegetable oil, no need to grease the cookie sheets (allow them to cool for a minute for easier removal). For easy dropping on the cookie sheets, I used a teaspoon size (probably slightly larger) cookie dough scoop which created nicely shaped, even proportioned cookies. Please note that both times I made these, the recipe made a lot more than the noted 4 dozen cookies, so they are great for sharing and freezing as well as eating! Definitely a keeper!
this is the best ever cookie I have ever made. It is very crunchy. It has a taste of its own.
This cookie is fabulous. Straight from the oven, its texture is delightfully crunchy AND soft. I like to substitute sliced almonds for the pecans.
This truely is the world's BEST COOKIE!
A little presumptuous to call it the world's BEST cookie, but it is a great tasting cookie. It took about 3 cups of whole cornflakes, lightly rolled over a number of times with a rolling pin, to make 1 cup of crushed cornflakes. I used a heaping soup-spoonful of dough, pressed firmly, which made 47 cookies, each about 2½" to 2¾" in diameter. I used a non-stick cookie sheet, and there was no need to spray it first. 15 minutes baking time was fine, with no burning.
Uses a great many ingredients. They are crunchy and do last as promised. I used a 1" cookie scoop to measure and got half as many. Overall, the name is a bit optimistic.
* Percent Daily Values are based on a 2,000 calorie diet.
World's Best Cookie
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 176
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
See how to make chewy, bakery-style cookies.
See how to make a rich-and-creamy peanut butter fudge.
As the recipe title claims, these just might be the World’s Best Scones!