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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

The World's Best Cookies

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The World's Best Cookies
These really are the WORLD’S BEST COOKIES! I know that is a lofty proclamation, but it’s so true. The first bite I took of these cookies was heaven and in my mind I said “that’s why they call them the World’s Best!”
You really do need the recipe, don’t you think?
This is another recipe from my Mom’s recipe box. Much like her banana bread and snowball recipe, this one is sure to be a keeper. I was rifling through her recipe box looking for nuggets of gold when I came upon this cookie recipe. Fast forward a year, and she was doing the same thing and texted it to me. It was finally time for me to try them!

So…what makes them the World’s Best Cookies? So many things!
I think that the first (and most important) standard for any cookie is taste. These have a taste that’s hard to describe; kind of like a non-chocolate chocolate chip cookie and a pecan sandie, all rolled into one.
The other requirement for any cookie, in my book, is a chewy texture with a crisp outside but soft and gooey inside, and this cookie is most certainly that. So many factors go into making this cookie all of those things and one of them are all the ingredients inside. I also like to call these “kitchen sink cookies” because seriously, when I read the ingredient list I was amazed at all the components.
Sure, I’ve put oats and butter in cookies (haven’t we all?) But what about cornflakes? And nuts and coconut…and oil?
I know – this recipe has not only butter but oil too. It has brown sugar and granulated sugar. And flour and oats…and all sorts of mix-ins. I have no idea where this recipe originated or what it was originally called but World’s Best Cookie Recipe is definitely on the list.
I am pretty sure this cookie hails from the 70s. Only in that era would people think to add butter and oil to a recipe and call it good, am I right? Plus…cornflakes were a huge thing back in the day. Now…does anyone eat cornflakes anymore? Or are the just purchased to coat chicken or make cornflake cookies? I know that’s the only reason I buy them…except when I’m craving plain cereal with sugar.
(Or sometimes I want a crunchy peanut buttery dessert and I melt chocolate and peanut butter and stir in cornflakes for crunch. I tell you, I can make dessert out of anything!)
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. 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!
Do you wonder how all these ingredients meld together to make the best cookie recipe of all time? Okay, let’s break it down:
IF YOU’RE LOOKING FOR THE WORLD’S BEST COOKIES RECIPE, LOOK NO FURTHER. THESE COOKIES ARE FULL OF BUTTER, OIL, SUGAR, CORNFLAKES, COCONUT, PECANS, AND OATS AND REALLY ARE THE BEST TASTING COOKIE I’VE EVER HAD.
HOW TO MAKE THE WORLD’S BEST COOKIES:
Oil and butter…yes BOTH! 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.
Granulated and brown sugar. Granulated is the regular go-to for cookies because it helps with crunch and spread. Brown sugar helps with softness, so adding both ensures a nice soft cookie.
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.
As usual, I like to chill my cookies before baking to let the flavors meld. Plan accordingly!
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 Cookies 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!
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The World's Best Cookies
These really are the WORLD'S BEST COOKIES! I couldn't believe how good they were when I tried them!

Cook Time 12 minutes
Total Time 1 hour
Servings 4 dozen cookies
Calories 300 kcal
Author Dorothy Kern

Ingredients
  • 1 cup 227 g unsalted butter, softened
  • 1 cup 198 g granulated sugar
  • 1 cup 208 g brown sugar, packed
  • 1 cup 237 ml vegetable oil
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup 80 g quick cooking oats
  • 3 1/2 cups 434g all-purpose flour
  • 1/2 cup 60 g sweetened shredded coconut
  • 1 cup 25 g lightly crushed cornflakes
  • 1/2 cup 63 g chopped pecans or walnuts
Instructions
  1. Note: this dough requires chilling.
  2. 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.
  3. Mix in oats and flour until just mixed. Stir in coconut, nuts, and cornflakes.
  4. 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.)
  5. 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.
  6. Store in an airtight container for up to 5 days or freeze for up to 1 month.
Nutrition Facts
The World's Best Cookies
Amount Per Serving (1 cookie)
Calories 300Calories from Fat 153
% Daily Value*
Total Fat 17g26%
Saturated Fat 5g25%
Cholesterol 23mg8%
Total Carbohydrates 34g11%
Dietary Fiber 1g4%
Sugars 19g
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.



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