Nobles Worlds Best Cookies Recipes

WORLD'S BEST COOKIE

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream together the butter or margarine and sugars.
• Stir in egg, oil, vanilla, baking soda and flour. Mix until well blended.
• Stir in the rest of the ingredients. Drop on cookie sheets. If desired, sprinkle with sugar before baking. Bake for 12 - 15 minutes.

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.

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.

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

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?).