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!
In your dishpan cookies, if I wanted to get rid of the oil, how much butter would you use as a substitute? Or maybe butter and applesauce for a lower fat option? Love the surprise crunch of the cornflakes. Ate two dozen of them last weekend…could not stay away from the cookie jar!! 🙂
I have commited to bake 10 dozen cookes for a church outreach week, where we go out into the community, taking homemade cookies to school teachers, police department, fire department, women’s shelters, etc. We also do maintainence and repairs to children’s homes, shelter’s and small churches that need a helping hand. Then I come across this recipe. Talk about devine guidance! I plan to separate this double recipe into smaller batches and add different additions to each batch. (chocolate chips, white chocolate, nuts, raisins, M & M’s , and whatever I come up with) I think it will be great. I’ll use my Kitchen Aide stand mixer with the dough hooks. I love reading all the posts and get ideas and advise from all you good cooks. Thanks, Christy, keep ’em coming.
What a wonderful thing you are doing Pat!! I know the people of your community feel truly blessed by the work you and your fellow church go’ers are doing for them. I hope that everyone loves the cookies and my you be blessed beyond measure!!
Boy for having 3 cups of sugar in them these are not very sweet tasting cookies. We really liked them.
Haven’t seen a link to the edible crayon recipe…sorry if it came through earlier but here is a link to copy and paste. Don’t know if it is the same recipe as the poster was referring to but it looks cute and easy. If the link does not work I found this on a blog titled “The Girl Who Ate Everything”.
http://www.the-girl-who-ate-everything.com/2011/05/edible-crayons-for-teacher-appreciation.html
Since their introduction this past Christmas, this cookie has become a family favorite! I’ve made them several times since then, including Mother’s Day….they’re Mom’s new favorite. She said they remind her of an “old fashioned” cookie. As a helpful hint, I switched to my dough hook when mixing in the oats and corn flakes. It works great when the batter gets really stiff.
Thank you for sharing this great recipe!
Oh so delicious! Thanks for sharing! Thinking about selling these at our Farmers Market this summer. I’m always looking for simple yet tasty recipes. These are a keeper!
OH MY ME!! THESE ARE SOME OF THE BEST, MOST INTERESTING COOKIES I HAVE EVER MADE AND EATEN? EVERYBODY RAVES OVER THEM! (I AM SHOUTING!!!). I made a batch for my granddaughter’s 14th b’day party, 14 screaming girls, they were gone in no time and we are talking a LOT of cookiees, big ones!! And the funniest thing was parents walking out eating one and carrying two or three more with them. They were stopping to talk to me about the cookies and wanting to know “What’s in here? They’re crisp but soft but crunchy…..smack smack smack…what’s in them???” I had the best time. I’ve made more since and sent them to all my granddaugters teachers, which was a total of 9, and two bus drivers on little Christmas plates. They loved them. The ONLY issue I personally have with these cookies is that I cannot stop eating them. They must be given away fast!!! Making them again today with white choclate chips and chunky chopped walnuts. Bet they would be great with the white chips and chunky chopped macadamia nuts. mmmmm Thanks so much for sharing this fab recipe. My new fav.
Oh and my mail lady is going to get a stack of them in the mail box this week too (with a starbucks card).
Reading the recipe and then all the comments — especially Glynda’s above, has made me want to whip up a batch! Ok, I’ll try them! (Has anyone ever added chocolate to them?) I know I’m only asking what others have thought of too! LOL!