World's Best Cookie

World's Best Cookie

17 Reviews 2 Pics
Recipe by  Barbara

“Wonderfully crunchy cookie that makes a lot and keeps for a long time.”

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Adjust Servings

Original recipe yields 4 dozen



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

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Reviews (17)

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The name speaks for it's self. I cut the butter and the oil to 3/4 cup each and found out that by adding a tablespoon or two of milk the batter came together much better. Will make more of these.Definitely a five star plus cookie.



This is the second time I have made these and they are wonderful! They are a light, crispy cookie with a good sweet, but not overly sweet, taste. I used 1 stick of butter and 1 stick of "ICBINB" margarine and followed the rest of the recipe as is. Between the cup of shortening and cup of vegetable oil, no need to grease the cookie sheets (allow them to cool for a minute for easier removal). For easy dropping on the cookie sheets, I used a teaspoon size (probably slightly larger) cookie dough scoop which created nicely shaped, even proportioned cookies. Please note that both times I made these, the recipe made a lot more than the noted 4 dozen cookies, so they are great for sharing and freezing as well as eating! Definitely a keeper!



this is the best ever cookie I have ever made. It is very crunchy. It has a taste of its own.

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Amount Per Serving (24 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 126 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Best Breakfast Cookie


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The Absolute Best Cookie Recipe Ever