I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

The Ultimate Cookie

09-Ultimate-Cookies-2-IMG_29081-300x168

Years ago I lived in a rural area on the California Coast. I was writing cookbooks and doing some consulting work but I also wanted to be doing something that involved community and made money. A cookie business came to mind.

The recipe below was my most popular cookie and even now, when I make it for parties or as a small thank you gift, it draws rave reviews.

I like to let the dough rest overnight before baking but this isn’t a requirement. I usually bake up a full batch then individually wrap the cookies in plastic wrap when they have cooled. Into the freezer and immediately ready when needed. (Like at 10:00 at nite when you’re reading and want a treat.) I like putting the cookies briefly into a microwave or toaster oven so that they’re a little warm and the chocolate is soft. Life is good!

Print

The Ultimate Cookie

Ingredients

Scale

1 cup butter

1 cup sugar

1 cup brown sugar

1 large egg

1 tablespoon Rain’s Choice pure Vanilla Extract

1 cup salad oil

1 cup uncooked regular rolled oats (not instant)

1 cup crushed corn flakes

3 1/2 cups sifted all purpose flour, sifted

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shredded coconut

1/2 cup chopped walnuts or pecans

1/2 cup macadamia nuts

1 cup chocolate chips

Instructions

Pre-heat oven to 325 degrees. Cream together butter and sugars until light and fluffy. Add egg and vanilla, mix well. Add salad oil, mix well. Add oats, cornflakes, mixing well. Add flour, baking soda and salt, then coconut, nuts and chocolate chips, and stir until well blended. Use small scoop and place balls onto greased or parchment paper lined baking sheets. Flatten slightly with finger tips. Bake 12 minutes or until golden brown. Allow to cool on cookie sheet for a few minutes.

Notes

Variations

Substitute white chocolate chips, raisins, dried cranberries, dried cherries or dried apricots in whatever combination appeals.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Look Delicious?
Pin it for the world to see! 
Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

One Response

  1. Can’t wait to try these. What kind of oil do you recommend?
    Typically when I make chocolate chip cookies, I freeze the dough, then slice and bake individual cookies when I want a treat. Just can’t have chocolate chip cookies unless the chips are warm and gooey.

Leave a Reply

Your email address will not be published.

Recipe rating

Related Posts

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”