Baking desserts has been my passion since childhood. I started with cookies then graduated to cakes and other pastries.
One of the hardest lessons is learning to bake at a high altitude. I own two high altitude cookbooks, “The New High Altitude Cookbook” by Beverly M. Anderson and Donna M. Hamilton, and “Pie in the Sky” by Susan G. Purdy.
Upon moving to Idyllwild in 1989, I made many baking errors before I understood the adjustments needed at this altitude. I had baking failures, almost as many as my marriage failures. Just kidding!
The following cookie recipe is not for high altitude; however, I have used the recipe many times in Idyllwild and at sea level. This delightful recipe makes an abundance of cookies so I reserve it for Christmas and parties. Enjoy.
World’s Best Cookies
Makes more than nine dozen (but fewer than my marriages).
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 egg
- 1 cup oil
- 1 cup rolled oats
- 1 cup cornflakes
- 1/2 cup shredded coconut
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 3-1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
Cream butter and sugars until light and fluffy. Add egg and mix well. Add oil and mix well. Add oats, cornflakes, coconut, pecans and vanilla. Stir well. Add flour, baking soda and salt. Form the mixture into one inch balls. Place balls on ungreased baking sheet. Flatten with a fork dipped in water.
Bake at 350 degrees for about 10 minutes. Cool on baking sheet before removing.