World's Best Cookie Recipe

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Most Helpful Positive Review

Jan 02, 2009

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.

—Larry

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Most Helpful Critical Review

Sep 26, 2005

They turn to dust when you try to take them off the cookie sheet. If they didn't, they would probably be really tasty.

—GOLDILAUX

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17 Ratings

Dec 08, 2006

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!

—LovetoCook

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Dec 19, 2003

this is the best ever cookie I have ever made. It is very crunchy. It has a taste of its own.

—RDLM46

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Aug 29, 2002

This cookie is fabulous. Straight from the oven, its texture is delightfully crunchy AND soft. I like to substitute sliced almonds for the pecans.

—MIZBRAND

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Nov 15, 2007

This truely is the world's BEST COOKIE!

—rnscoot

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May 19, 2009

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.

—Dave W.

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Aug 29, 2002

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.

—SNAILONNOW

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Nutrition

Calories
326 kcal
16%

Carbohydrates
35.7 g
12%

Cholesterol
29 mg
10%

Fat
19.5 g
30%

Fiber
1.2 g
5%

Protein
3 g
6%

Sodium
126 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

World's Best Cookie

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 326
Calories from Fat: 176

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 6.7g 34 %
Cholesterol 29mg 10 %
Sodium 126mg 5 %
Potassium 65mg 2 %
Total Carbohydrates 35.7g 12 %
Dietary Fiber 1.2g 5 %
Protein 3g 6 %
Sugars 18.1g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 2 %
Iron 15 %
Thiamin 20 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 5 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.