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- Des, The Grommet

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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!

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The Ultimate Cookie

Scale

Ingredients

  • 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

  1. 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.

 

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Comments (1)

  • Kathy

    |

    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.

    Reply

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