There is a place right off of highway 71 in La Grange, Texas, between Houston and Austin, called Weikel’s where you can stop for gas and get a snack. If you ever make this drive you have definitely driven by and likely stopped at a similar spot called Hruska’s. It’s right on the highway in Ellinger and impossible to miss. But Hruska’s has nothing on Weikel’s, in my opinion. They’re both gas stations with bakeries serving cookies, kolaches, etc. Hruska’s, which also offers sausages and lunch/dinner items, had been my go-to stop until my in-laws brought some cookies and shortbread bars to us from Weikel’s. I haven’t gone back since.
Every time I stop here I get cookies for the kids, usually whatever Carson wants and plain sugar for Betsy to keep the mess to a minimum. I also get a box of house special cookies and a cherry shortbread. The house special cookies are indeed special and I’ve been wanting to duplicate them for some time. I might be on my way to doing that with these!
The house special is a crispy, crunchy cookie that has cornflakes, oats, pecans and coconut. There is no butter on the ingredient list, only shortening. So that could account for the difference in texture between mine and theirs. I also left out the oats. But the flavor is very similar and I am real excited that I won’t have to drive to La Grange to get my cookie fix!
However, if I had to choose between mine and Weikel’s I’d still choose Weikel’s. There’s just something really special about them, and something about the experience of stopping with my kids that makes them better somehow. And maybe it’s about having someone else make them, like how a sandwich is almost always better when someone else makes it for you than if you make it yourself. Anyway, be sure to grab one (or a box of 6) if you ever stop by. Then try this recipe and give me some feedback! I’d love to truly duplicate these tasty cookies.
Weikel’s House Special Cookie Copy Cat
Makes 18-20 cookies
- 1 stick of butter, room temperature
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cornflakes
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- Beat butter until fluffy, about 2 minutes.
- Add in the oil, granulated sugar, powdered sugar and egg, beating between each addition. Scrape the bottom of the bowl, add the vanilla and mix again.
- Add in the flour, baking soda and salt and mix just to combine.
- Fold in the cornflakes, pecans and coconut making sure that it is evenly mixed.
- Refrigerate for an hour.
- Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
- Scoop into large balls (about 2 tablespoons) and place on cookie sheet (6-8 cookies per sheet) and bake for 10-12 minutes until edges are golden. Remove from the oven and let cool for a couple minutes on the sheet then move to a wire rack.