The World’s Best Cookie

From: San Francisco a La Carte by the Junior League of San Francisco

1 cup butter

1 cup sugar

1 cup brown sugar, firmly packed

1 egg

1 cup salad oil

1 teaspoon vanilla extract

1 cup rolled oats, regular

1 cup crushed cornflakes

½ cup shredded coconut

½ cup chopped walnuts or pecans

3 1/2 cups sifted all-purpose flour

1 teaspoon soda

1 teaspoon salt

Preheat oven to 325 degrees. Cream together butter and sugars until light and fluffy. Add egg, mixing well, then salad oil, mixing well. Then add vanilla extract. Add oats, cornflakes, coconut and nuts, stirring well. Then add flour, soda. And salt. Mix well and form into balls the size of small walnuts, place on an ungreased cookie sheet. Flatten with a fork dipped in water. Bake for 18 minutes. Allow to cool on cookie sheets for a few minutes before removing. Makes 8 dozen. Also tasty straight from the freezer!