Nobles Worlds Best Cookies Recipes

WORLD'S BEST BUTTER COOKIES

Steps:

• Beat the butter, sugar, salt and vanilla together until smooth and creamy.
• Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
• Add the flour and mix just until incorporated.
• Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
• Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
• Before baking, preheat the oven to 325°F.
• Line your baking sheets with parchment.
• Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
• Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
• Note: you can do many things with these cookies.
• You could roll the dough out and cut shapes.
• You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
• You could make them and then dip them half into chocolate.
• You could just make them and eat them, which is my favorite.
• Whatever you do, they will be delicious.

NOBLE'S WORLDS BEST COOKIES

Steps:

• Cream butter and sugar.
• Beat in egg, oil and vanilla.
• Sift flour, soda, and salt and mix into cream mixture.
• Stir in remaining ingredients.
• Form into balls (size of walnut).
• Place on ungreased cookie sheet.
• Flatten with fork.
• Bake@ 350 degrees F for 8-10 minutes.

WORLDS BEST COOKIES

Steps:

• Preheat oven to 350.
• Cream together both sugars and margarine until light and fluffy.
• Add egg and salad oil.
• Add oats, cornflakes, coconut and nuts, stirring well.
• Add vanilla, flour, salt. Mix well and form into pecan sized balls.
• Place on an ungreased cookie sheet. Flatten with a fork dipped in to water.
• Bake for 12 minutes.
• Allow to cool on cookie sheet a few minutes before removing.

WORLD'S BEST COOKIES AKA THAT 70S ELUSIVE CORNFLAKE COOKIES

Steps:

• Preheat oven to 325.
• Cream butter, sugars, vanilla and egg.
• Add oil.
• Mix in dry ingredients.
• Form dough into walnut sized balls.
• Place on cookie sheet and flatten with a fork dipped in water.
• Bake for 10- 12 minutes.
• Cool on pan for a minute or two, then transfer to a rack to cook.

WORLD'S BEST COOKIES

Steps:

• Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.

THE WORLD'S BEST COOKIES

Steps:

• Preheat oven to 325 degrees
• Cream together the butter and sugars until light and fluffy
• Stir in egg, oil, vanilla.
• Combine flour, baking soda and salt.
• Combine with egg mixture until well blended.
• Stir in the rest of the ingredients.
• Place on ungreased cookie sheet into balls the size of walnuts and flatten with a fork in criss cross pattern.
• Bake for 12 minutes.
• Cool on cookie sheet for a few minutes before removing.

WORLD'S BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream sugars and butter.
• Add vanilla and eggs and mix well.
• Combine dry ingredients together and gradually add to creamed mixture.
• Stir in chips and nuts.
• Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
• Bake for 10 to 12 minutes.

WORLD'S BEST COOKIES

Steps:

• Cream together the shortening and sugar.
• Add egg, canola and vanilla, beat well.
• Mix in oats, cornflakes, coconut and walnuts.
• Stir well.
• Blend together the flour, baking soda and salt.
• Add to creamed mixture and stir well.
• Refrigerate 15 minutes.
• Preheat oven to 325°F.
• Drop rounded teaspoons onto an ungreased cookie sheet about 2" apart.
• Press down with a fork, dipped in cold water.
• Smooth any cracks around the edge with your fingers.
• Bake at 325°F degrees for 12 minutes (You can half the recipe but why?).