Maybe every family has a version of these Everything But Cookies but this is ours and they came from a really old church cookbook my mom had from the 60’s. They look so plain Jane but are filled with goodies; one of my very favorites!
I should have a story to tell of how I happened upon this recipe lodged in the far back pages of this blog. I should but I don’t. Somehow, some way, this family favorite managed to slip through the cracks and it is only recorded in a tattered cookbook from a Catholic Church in Florissant, MO; actually it’s a miracle that I even have it.
You know how some siblings can be, well, how can I say this nicely? Controlling? Yes, that would be one of my sisters; the controller of the memories. She has everything; hand me downs of furniture, all of my mom’s treasures including her cookbooks, all our family photos, I mean everything. And she used to have the cookbook in question.
One day, many, many years ago, I borrowed it to make this Pasta Dish with Tomatoes and Broccoli (fantastic by the way) and well, I sort of forgot to give it back to her, on purpose. I do not feel guilty, not one tiny little bit. While these little cookbooks can contain some dishes I will never make (boy did people love jello in the 60’s), I remembered a couple of treasures and I could not let it go.
These cookies are among those treasures. Surely the title alludes to them being ‘Everything But the Kitchen Sink Cookies’ and a wise cook shortened it. And these are not beauties either, nope, nor are they difficult to make. They do require some time to chill and I suppose if you have more time than I did, they could have been formed a bit more perfectly. But I was getting ready for a barbecue and had almost 30 people on their way and well, this was the best I could do.
BUT no one cares. No one will hand these cookies back to you and say, ‘No Thank You,’ they’re not quite pretty enough. They might take them out of courtesy but once they have a bite? They might steal the whole tray. See, somewhere in that simple list of ingredients which includes toasted walnuts, coconut, and cornflakes is the most precious of all ingredients, magic.
Everything But Cookies are a shortbread type cookie with a combination of ingredients including walnuts and coconut that seriously delivers on taste. But you know what brings the magic? Cornflakes. Those crumbled bits of cereal stay crisp in the dough and after they’re baked they offer such great texture that if you’re like me and my family you might consider these right up there with the world’s best cookies. I kid you not. We love them. You will too!
PIN ‘Everything But Cookies’
Everything But Cookies - Walnuts, Coconut, and Cornflakes
One hour 15 minutes
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 1 large egg
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- 1 cup quick cooking oats
- 3 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts (use pecans if you prefer), toasted
- 1/2 cup shredded coconut (sweetened)
- 1 cup lightly crushed cornflakes (I put them in a ziploc bag and gently run a rolling pin over them)
- Cream butter and both sugars in the bowl of a stand mixer until light and fluffy. Add the oil and beat on low speed until smooth. Add the egg and vanilla, mix until smooth, then stir in the salt and baking soda.
- Combine the oats and flour and add the mixture to the work bowl; stir just until mixed. Stir in the walnuts, coconut, and cornflakes.
- Using a 2 Tbsp measure, scoop balls of cookie dough onto a cookie sheet covered in parchment paper. Cover with plastic wrap and chill at least one hour.
- Preheat oven to 350°F. Place cookies 2” apart on cookie sheets with parchment paper. Lightly press down with the bottom of a flat bottomed drinking glass. Bake for 10-12 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.
- Cookies can be stored in an airtight container for one week or frozen for up to 1 month.
If you chill the dough too long; it may need to sit out a bit to soften before baking.