Dishpan Cookies
As an Amazon Associate I earn from qualifying purchases.
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!
Could you use Raisin Bran cereal in place of the Corn flakes? I don’t have any corn flakes on hand. I am always looking for cookie recipes I can take to a Martial Arts class my partner teaches. they all love homemade cookies, and I always take some with me to these classes.
Thank you for sharing all your great recipes I truly enjoy reading and making them.
Joan Abbott
I can’t see any reason why you couldn’t Joan. If you try it I would love to hear how they turn out!!
Also wanted to thank you for the pictures of the cotton fields. This southern girl lives in Michigan now, and when I come home to visit, I love to see the cotton fields in bloom as I drive.
I love reading your posts. This one made me smile, thinking of the cookie tin that my grandmother kept in her kitchen – always full of her homemade cookies. Everyone in the family knew right where that tin was, and would make a beeline for it whenever they came to seem my grandmother. One day, I asked her if she would show me how to make them. She, too, was from the ‘little bit of that, and a handful of this’ school of measurement. The day we made them together, she would measure out what she was going to put in, then, before she put it into the bowl, I would take it and actually measure it and write it down. That was 40 years ago. I still have that little piece of paper in my family recipe file., and I still make her cookies. Keep sharing your stories, and your wonderful recipes.
Will give these a try, don’t have cornflakes, but have rice krispies, and several other cereals which should work. And I have a son in law who will scarf down anything homebaked. Not to mention the husband and twin grands. Shouldn’t have trouble getting them eaten up.
I stumbled across your recipe on pinterest and just so happen to have all the ingredients at home except for the cornflakes. A girls gotta do what a girls gotta do…so yes, the idea of a soft warm chewey cookie with a little crunch was enough to make me run out and just go buy that one ingredient that was missing. I made these exactly as directed, no changes (well except for not making your double batch, stuck to original “smaller” batch). First of all, my house smells In-cre-di-ble so for that reason alone I would make these again. The cookies are HUGE, you weren’t kidding, but I am not complaining because my mouth is full of its yummy goodness as I type away. Super easy, super inexpensive and super delish! I will be making these again! Thanks for sharing!
I hope you enjoy the cookies Jacky, have one for me!!!
The boy in the picture looks identical to my son. I had to do a double take when I saw this picture. It’s true that everyone has a twin!
How funny!!! That is my little Brady when he was much younger. If you are on Facebook I would love to see a picture 🙂
I made these last night as a test run for a cookie party (glad I tested it) and I have to say I am completely disappointed. I followed the recipe to a T. The flavor was only mediocre and the texture of cornflakes within the cookies completely ruined it for me. I think swapping the cornflakes for rice krispies would be better. I also think the addition of chocolate chips would make them lest bland tasting.
*less
I’m so sorry you were disappointed. It’s amazing how different taste buds are because we absolutely love these and the main compliment I get is on the flavor of the cookie and wonderful chewy texture the corn flakes give them. Mine always taste like honey and brown sugar. I don’t recall ever finding anything in life mediocre though, so that may be a “me” thing. Hopefully you will find the perfect cookie recipe for your party that will leave you happy.
I have made these many times and love them! When I was supporting troops in the Middle East these were a MUST send item The traveled well and could withstand the long mail times because there is no butter in them. They are delicious with coffee in the morning also!
I would love to mail these cookies to my son overseas in the Marines. Did you put in a Ziploc? Or something else? Thanks for supporting the troops.
Ship in Pringles cans they hold up well this way. Thank you 🙂
brilliant suggestion!