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These really are The World’s Best Cookies: a chewy, crispy-edged Kitchen Sink Cookie loaded with a little bit of everything. The flavor is hard to describe in the best way: part pecan sandie, part chocolate chip cookie without the chocolate, with plenty of texture in every bite.
What makes these cookies the World’s Best Cookies?
This recipe came from my mom’s recipe box, alongside family favorites like her banana bread and snowball cookies. I found the recipe while digging through the box for old gems, and then a year later my mom found it too and texted it to me, which convinced me it was time to make them. I’m pretty sure it dates back to the 1970s, although I don’t know where it originally came from.
For me, the two most important things in a cookie are flavor and texture, and these deliver on both. They have crisp edges with a soft, chewy center, plus all those mix-ins that make kitchen sink cookies so much fun. More than a million people have seen this recipe on Pinterest and the rave reviews tell me I’m definitely not the only one who thinks the name fits.
Special ingredients that make the best cookies
- 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.
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!
The World’s Best Cookies
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Kitchen Sink Cookies
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!!
This recipe makes about 4 dozen cookies, depending on size. They freeze well too, so you can save them for later!
Let me know if you remember these cookies. I was too young back in the 70s…but I’d love to hear if they were really a thing!
Other favorite cookie recipes:
- Frosted Flakes Cookies
- Doubletree Copycat Cookies
- BEST Chocolate Chip Cookie Recipe (and the internet agrees)
**Did you make this recipe? Don’t forget to give it a star rating below!**
These are so good, only the appearance may give one pause. I tried these using toasted hazelnuts and rice crispies… still top tier. In my opinion, better after the batter sits in a the fridge a day… but don’t push it past a few, especially if you use rice crispies instead, heh.
So my mom had this same recipe minus the oil and add more eggs to compensate. They were called dunkin platters but some people call them ranger cookies
I’m losing an annual cookie contest because I used this recipe!!
Was it that people didn’t like them? Or did they not work? Taste is very subjective.
Preparing to make Christmas cookies and I have to include these. I discovered your recipe last year and they were e big hit. They smell so good coming out of the oven. Our family had a bake off contest last year and this was the star. Thanks for sharing.
I added butterscotch cops to half the dough, it was really good. We liked them both ways.
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