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!
These are my very favorite cookies!!! We use the same ingredients as you have listed. Then we had cranberries, raisins, chocolate chips, white chips, nuts of any kind, just about anything that you can think of or that you like. This is a wonderful, wonderful cookie to share!
They are my favorite too Jan!!!
I MAKE A COOKIE ALMOST LIKE THESE BUT THEY HAVE BUTTER,OIL,RICE CRISPIES PECANS AND COCONUT IN THEM. CRISPIE ON OUTSIDE AND SOFT ON INSIDE.
I have made these twice now and they are coming out cakey. They are still delicious, but I would like a cookie that is crispy on the outside and chewy in the middle. Any suggestions on what I am doing wrong? Please help!!
Hi Adrienne, it’s been a loooonnnnnnggggg time since you left this comment, but maybe…just maybe….you will be notified that someone has responded.
I made these for the first time tonight and my first batch was a bit too cakey as well. Here’s what I did to correct that.
Make the cookie smaller.
Flatten the cookie dough after you put it on a baking sheet. Don’t drop it in little piles or balls and leave it.
Make sure you have the oven on the right temperature (my oven was too high – I accidentally put it on 475 instead of 375.)
Hope this helps!
Christy, I can’t tell you how much I have enjoyed this recipe! I am donating cookies for children visiting Santa, for a local fundraiser, and these will be perfect. Since I am making them smaller, not only will it make a ton, but I am able to make them ahead and freeze until needed. I sometimes add various add-ins to vary the cookies and recently made a batch with pecans and cinnamon chips. Oh My!!! Everyone has agreed it raises these to a whole new level! Thanks again for sharing this wonderful recipe.
These sound like the perfect thing to bake and send to my daughter in Afghanistan!
How many would you say a single or double batch would yield, guesstimating?
If you make the size cookies called for in the recipe (1/4 cup) , a single batch will make approximately 3 dozen cookies.
Ok, I don’t bake much, so this may be a dumb question; but, is the flour in the recipe all- purpose or self-rising? After reading all the comments, I MUST try this recipe! By the way, I just found your site (and recipe) on Pinterest! Will be following you now! 🙂
Hi Vickie, it is all-purpose. And let me say, Welcome to Southern Plate!!! I am so glad you found me and just thrilled to have you here!!! I hope you enjoy the cookies!