Dishpan Cookies
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Dishpan cookies are the perfect cookie in my book! Soft and chewy with slightly crispy edges, they live up to their name, as you never know what kind of delicious texture and flavor surprise is hiding inside.
I suppose I’ve always had a soft spot when it comes to homemade cookies. As a girl, my mother made fresh homemade cookies like these dishpan cookies twice a week, every week!
Living up to their name, dishpan cookies contain all sorts of goodness and the batter is generally far too massive to fit into a bowl in order to mix. So, what does the cookie dough include? A delicious combination of brown and white sugar, with vanilla extract, flour, quick oats, and cornflakes. This cookie recipe makes a very old-fashioned-tasting cookie. This recipe reminds me of something I had in our lunchroom at school as a child. We’ve included several recipe variations below, so you can make your own version of cookies (that’s what they’re all about).
These are also GREAT cookies to give away. These dishpan cookies travel well, freeze well, stay fresh longer than most cookies just sealed in a jar on the counter, and they also mail well. Even better, if you like crisp cookies, just bake them two minutes or so longer and you’ll have them! If you like chewy, bake them just until done.
Recipe Ingredients
- Light brown sugar
- White sugar
- Vanilla
- Oil
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Quick oats
- Cornflakes
In a large bowl or dishpan, add sugars, vanilla, oil, and eggs. Cream well.
It will look like this.
In a large bowl, stir together the flour, salt, and baking soda.
Pour the into the wet and mix well.
Now pour in your oats and mix well.
Now add your cornflakes and mix REALLY well!
You can stop when the dish pan cookie dough is well mixed.
Drop 1/4 cup-sized scoops of onto an if you want them to be the size of mine. If you want smaller, just drop by tablespoons or slightly larger, your preference.
Bake at 375 for 10 to 12 minutes. Add a few minutes more if you want them crispy. These will stay chewy and fresh for about two weeks, but folks have enjoyed them very much even after that!
BEWARE OF COOKIE MONSTERS!
Take some to your neighbors, your kid’s teachers, your friends, or your Mama!
Storage
- Store your dishpan cookies in an airtight container either at room temperature or in the fridge for up to 2 weeks.
- The cookies also freeze really well. You can either freeze the cookie dough or the baked cookies.
Recipe Notes
- I like to make these cookies LARGE. I measure out 1/4 cup-sized balls and bake them to be extra-large. This cookie is sturdy enough to handle the larger size plus it is a nice little gift when you simply put one cookie in a cellophane gift bag and tie it with a curling ribbon, as I did this morning when I attached them to invitations for my daughter’s birthday.
- Here are some fun dishpan cookie recipe variations. Mix and matching ingredients are the best part of baking dishpan cookies!
- 2 cups of oats and 2 cups of sweetened coconut flakes to make coconut oatmeal dishpan cookies.
- 1 cup of quick oats and 2 cups of semi-sweet chocolate chips for a unique take on a .
- 1 1/2 cups of oats, 1 cup of chocolate chips, and 2 cups of Rice Krispies.
- Add 1 cup of chopped nuts or raisins to our original recipe.
You might also enjoy these cookie recipes!
White Chocolate Chip Big Cookie
How to Make Snickerdoodle Cookies
Chocolate Chocolate Chip Cookies
3 Ingredient Peanut Butter Cookies
Ingredients
- 2 cups light brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla
- 2 cups oil
- 4 eggs
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups quick oats
- 4 cups cornflakes
Instructions
- In a very large bowl or dishpan, cream together the sugars, vanilla extract, oil, and eggs.2 cups light brown sugar, 1 cup white sugar, 2 teaspoons vanilla, 2 cups oil, 4 eggs
- In a separate mixing bowl, mix together the flour, baking soda, and salt. Combine the wet and dry ingredients and then fold in the oats and cornflakes.4 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 ½ cups quick oats, 4 cups cornflakes
- Drop ¼ cup-sized dollops of dough onto an ungreased cookie sheet. This batter might be a little dry and you may have to smoosh it together with your hands to get it into a ball when you put it onto the pan.
- Bake for 10 to 12 minutes at 375, or until edges are lightly browned. If you want them to be chewy, bake a little less. If you want them to be crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast.
- This freezes well both as a dough and as a finished cookie.
Nutrition
“Kind words can be short and easy to speak,
but their echoes are truly endless.”
~Mother Teresa
Submitted by Vickie. Thank you Vickie!
Looks like one of the fields off Walltrianna!
Can’t wait to start baking these cookies – I’m gonna send them to work with my husband!
Whew! This recipe showed up at just the right time. The young lady my son is seeing now invited me to her Extension Homemaker Club Christmas meeting, which was held yesterday. On Wednesday I found out that there would be a cookie and candy exchange – and that there are 34 members! I made 2 batches of these cookies and put 5 nice size cookies in each gift bag. I think I tied the last twisty around 11:30pm. They are delicious and were very well received. I ended up with 36 bags and there were 4 left on my tray after the exchange. One of the ladies at the meeting said she loved your website and visited it often.
I’m going to make them again this weekend as gifts for the girls at the rubber stamp party I go to each month. This recipe is really getting a workout at my house.
Have a blessed Christmas with your lovely family!
I’m excited to try these cookies! Do you think that dried cranberries or dried cherries would be ok to add?
On a side note, I have a recipe for sourgum cookies that makes 175 cookies… I have to mix the dough in my Momma’s canning pot because its so much stuff! They are the absolute best sourgum cookies:)
Yes! You can definitely add dried cranberries or cherries!
Christy~ How would you freeze these before baking? Would you scoop out the cookies and freeze or freeze the whole recipe together? And would you thaw them out before baking? Thanks so much.
Either one will work great. If you scoop out cookies, place them on layers of waxed paper in zipper seal bags. I usually freeze all the dough in a glob on one bag and thaw in the fridge before baking.
Thank you for sharing the recipe. I’m originally from Louisiana and I received this recipe from a wonderful lady who is deceased, about 35 years ago. Mawsie was a great cook and would make these cookies for her grandchildren. They are wonderful cookies and they make so many large cookies. Thank you for the reminder and for posting the recipe. I haven’t made them in a long time. I think I’ll make some for the Christmas holidays. Dishpan cookies are great!!!! I added chocolate chips to them one time.
What wonderful memories Debra! I hope you enjoy making the cookies and eating them even more!!
I just love Brady’s expression in the photo!
Christy, I am so glad I have discovered you and your blog. Love the quotes, stories and witticism…Keep ’em coming. Going to a cookie exchange later this month and I thought I was going to make mud hens…now with these I don’t know! Maybe both…If I make smaller cookies, how many dozen can I get out of a single batch?