Not a lot of cookies are made here at the cottage. Okay, I make shortbread cookies, they’re my favorite plain and also I’ve have experimented with add ins like pecans or orange zest, have even made a variation with brown sugar and pecans as a unique shortbread, but that’s about it for cookies. I do admit to enjoying bar cookies and the ease of making them,. yet I’ve wanted another cookie to add to my repertoire, if it’s a go to recipe that’s a bit different, with a crisp crumb and a bit of texture added, and of course loaded with southern flavors.
I ran across a cookie recipe- from a community cookbook that I’d kept for over 20 years- it called for walnuts and a few other things I knew would have to change before it would be a cookie I thought would taste good and be worth the time and effort. Now… the baker had called the recipe- ‘World’s Best Cookie’. Southerners do tend to exaggerate when it comes to making up a title for their recipes…everything is – Best, Delight, Divine or named, King or Queen– after Royalty or a famous ranch for all I know… Still. I wondered about this world’s best cookie…it did sound good, and except for the walnuts, had solid southern flavors. I’ve been clearing out my pantry for a fresh start to the new year and I had all of the ingredients on hand. You might have them too!
I tweaked the old recipe and what do you know? It’s a really good cookie. World’s Best, who knows? Still. For me to put our name on it- well, it’s has to be good!
I’ve named these cookies simply Camellia’s Cottage Cookies… easy to make, even easier to enjoy and the easiest to share! Otherwise… well, let’s just say I was standing there eating them one after another thinking- ‘I’ve got to get these cookies out of here!’ Hope you’ll try them. As always…
Love y’all, Camellia
Camellia’s Cottage Cookies
A truly good cookie that has everything but the kitchen sink- pecans, oats, coconut and even corn flakes! The butter makes the texture light and crisp. It’s a great after school snack or with all that fiber even a quick breakfast treat with a piece of fruit of course…
- 1 cup regular or frosted corn flakes (lightly crushed)
- 1 cup old fashioned rolled oats (not quick or instant)
- 1 cup shredded coconut (unsweetened is best)
- 3/4 cup coarse chopped pecans
- 1 cup butter (I use salted, if you don’t add 1 teaspoon of salt)
- 1 cup dark brown sugar (may use light brown)
- 1 cup granulated sugar
- 1 large egg- lightly beaten
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/4 teaspoon baking soda (sifted with flour)
- 4 cups all purpose flour
- In a large bowl, toss to combine- lightly crushed corn flakes, rolled oats, coconut and pecans. Set aside. With a stand mixer, cream butter and sugars until light, about 4 minutes. Add beaten egg, mix well- then add vanilla and almond extracts, beating well. Slowly add vegetable oil until well incorporated. Remove bowl from mixer.
- By hand, carefully add mixture of corn flakes, oats, coconut and pecans. Then, add one cup at a time of the sifted flour mixture. Be gentle but mix well.
- Drop by rounded tablespoons on ungreased sheet pans. Flatten each ball of dough with a fork dipped in water – making a cross hatch pattern.
- Bake at 350 degrees for 14-15 minutes. Check cookies after 12 minutes. Bake until lightly browned. Cool on wire racks. Makes 3-4 dozen.
I had frosted corn flakes in my pantry and they worked just fine! It’s important to cream the butter, sugars, egg, extracts and oil in the correct order- and to do this with a mixer. Folding in the mixture of oats, flakes, coconut and pecans must be done by hand to have that wonderful texture. Depending on the size cookies you make- adjust the baking time accordingly. These are truly good cookies!
*all photographs are mine!