What is the secret to a crunchy cookie?

A lower oven temperature will give your cookies more time to spread before they start to rise , resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using.

What is the number one cookie in the world?

Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co.

How to make soft vs crispy cookies?

How to Make Crispy Cookies. While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven . Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge.

What makes a high quality cookie?

The Quality Ingredients Ingredients like butter, eggs and sugar can either make sweet cookie perfection or something you wouldn't want to share with your friends and family. Always look for a cookie that's made with premium ingredients . If the cookie contains some organic ingredients even better.

Oreo was created in 1912 as an imitation of Hydrox . Oreo eventually surpassed Hydrox in popularity, which resulted in the Hydrox cookies being perceived by many as an Oreo off-brand, despite the opposite being the case.

What is the most American cookie?

America's favorite cookie and the one dubbed “the American cookie” is the Chocolate chip cookie .

What is in cowboy cookies?

They really are fantastic. Basically, for Laura Bush's Famous Cowboy Cookes you take traditional chocolate chip cookie dough and stuff it with oats, coconut, pecans and a sprinkling of cinnamon . Resulting in these oh-so-chewy, flavorful and delicious cookies!

What makes bakery cookies so soft?

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose . No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Why put corn syrup in cookies?

So, when you mix corn syrup into your cookie batter, all of that moisture will make and keep your baked cookies deliciously tender . The texture of cookies benefits from corn syrup as well. As you combine your ingredients to make your cookie batter, corn syrup will pull some of the surrounding air into your batter.

What is cookie secret?

Cookie Secret is the secret used to encrypt and sign session cookies . If you don't provide a cookie secret, Pomerium will generate one for you.

What is the secret to making soft cookies?

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. ... Shortening instead of butter or in addition to butter. ... Baking powder instead of baking soda. ... Eggs, particularly egg yolks. ... Cake flour instead of all-purpose flour. Oct 5, 2020

What makes cookies chewy and not hard?

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

How do you make the perfect cookie texture?

The ratio of brown sugar to white sugar determines the softness of your cookies . Using more white sugar makes your cookies thin, crisp, and more delicate. More brown sugar makes a softer, chewier cookie because it melts and caramelizes at a faster rate.

How To Make the World's Best Cookies Recipe

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These really are the WORLD’S BEST COOKIES! I know that is a lofty proclamation, but it’s so true. The first bite I took of these cookies was heaven and in my mind I said “that’s why they call them the World’s Best!”

Over 1 million people have seen this recipe on Pinterest and it has rave reviews. You know it has to be good!

Pin it now to save for later

How To Make the World's Best Cookies Recipe - Crazy for Crust (1)

What makes these cookies the World’s Best Cookies?

This is another recipe from my Mom’s recipe box. Much like her banana bread and snowball recipe, this one is sure to be a keeper. I was rifling through her recipe box looking for nuggets of gold when I came upon this cookie recipe. Fast forward a year, and she was doing the same thing and texted it to me. It was finally time for me to try them!

I think that the first (and most important) standard for any cookie is taste. These have a taste that’s hard to describe; kind of like a non-chocolate chocolate chip cookie and a pecan sandie, all rolled into one. The flavor is amazing!

The other requirement for any cookie, in my book, is a chewy texture with a crisp outside but soft and gooey inside, and this cookie is most certainly that.

I’m pretty sure this recipe is from the 70s – only back then would they combine all these ingredients in one bowl! I have no idea where this recipe originated or what it was originally called but the name fits.

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Special ingredients that make the best cookies

I also like to call these “kitchen sink cookies” because seriously, when I read the ingredient list I was amazed at all the components. Here’s what’s on the ingredients list:

Like most cookies, this recipe has brown and granulated sugar and flour and egg. Unlike most cookie recipes, this one has butter AND oil.
For me, butter is essential in cookies. It provides not only flavor but that telltale chewy texture a good cookie has. But, as I discovered with my favorite shortbread cookie recipe, adding oil along with butter makes them chewy and soft at the same time. Weird, but true.
Oatmeal: adding oats to a cookie adds to the chewiness. These are by no means oatmeal cookies, but the oats add a good chew. If you don’t have quick cooking oats you can make your own by adding old-fashioned oats to a food processor or blender and pulsing a few times.
Cornflakes – bring on the 70s! Adding cereal to cookies isn’t knew to me (um, Fruity Pebbles Cookies, anyone?) and I love adding cereal for texture and crunch.
Coconut – you can skip if you don’t love it, but you don’t 100% taste it, it’s more for texture.
Nuts – use walnuts or pecans or your favorite nut. Great for flavor and texture. I used pecans, which is why I suspect I tasted Pecan Sandie in these cookies.

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These cookies are soft and chewy, crunchy and gooey and SO FULL of delicious flavor. When I find recipes like this I wonder where they went, like, why aren’t these on bakery shelves and all over the internet? I’d choose these over chocolate chip cookies any day of the week!

Tips for making the best cookies recipe

Make sure your butter is softened.
Measure your flour the right way.
These need chilling because the dough is loose, thanks to all that oil. I also think that chilling helps the flavors meld together.
Don’t over bake these! Learn how to tell when your cookies are done baking.

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You cream together the butter, oil and sugars and after that the dough is loose enough you don’t need a mixer anymore, but I still use mine. I also like how the mixer sort of crushes the cornflakes!

Now, there is no chocolate in these cookies and I don’t miss it one bit…but you can add 1 cup of chocolate chips if you want. That would make them the World’s Best x1000!!

The World’s Best Cookies

3.98 from 367 votes

These really are the WORLD’S BEST COOKIES! I couldn’t believe how good they were when I tried them!

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 12 minutes minutes

Yield 4 dozen cookies

Serving Size 1 cookie

Ingredients

▢ 1 cup (226g) unsalted butter, softened
▢ 1 cup (200g) granulated sugar
▢ 1 cup (200g) brown sugar, packed
▢ 1 cup (237ml) vegetable oil
▢ 1 large egg
▢ 1 teaspoon baking soda
▢ 1 teaspoon salt
▢ 1 teaspoon vanilla
▢ 1 cup (80g) quick cooking oats
▢ 3 ½ cups (434g) all-purpose flour
▢ ½ cup (60g) sweetened shredded coconut
▢ 1 cup (25g) lightly crushed cornflakes
▢ ½ cup (63g) chopped pecans or walnuts

Instructions

Note: this dough requires chilling.
Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.
Mix in oats and flour until just mixed. Stir in coconut, nuts, and cornflakes.
Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)
Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Lightly press down with the palm of your hand. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.
Store in an airtight container for up to 5 days or freeze for up to 1 month.

Recipe Video

Recipe Nutrition

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Other favorite cookie recipes:

Frosted Flakes Cookies
Doubletree Copycat Cookies
BEST Chocolate Chip Cookie Recipe (and the internet agrees)

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Last Updated on January 7, 2023

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