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!
Hmmm… just thinking of making these, but using oatmeal, coconut, and some craisins. Probably will lose some of the crunchiness, but retain the flavors just fine. We shall see!
Let me know how they turn out!!
WOW … I just made these cookies this afternoon and they are super yummy, the texture is really something different .. almost super coconut as they are very chewy, not super sweet .. but just the right amount. I will definitely be making this many more times .. next time I will try adding butterscotch chips .. I think that will take them to a whole new level. I got 26 very large cookies .. I’m pretty sure I could have had 3 or so more .. as I had a few that were pretty big and you would definitely get a boat load and a half if you made them regular size 🙂 Thanks for such a wonderful recipe Christy 🙂 <3
I am so glad you liked them Shellina!!!
These are almost identical to a recipe that my grandmother had! Hers included butterscotch chips and coconut. She only made them at Christmas and I’ve carried on that tradition! For some who are concerned about the sugar, I’ve made them several times with half white sugar and half Splenda, to cut down on calories. Also, I’ve used Splenda Brown sugar on occasion. Also, for those that are concerned about the cornflakes, I measure them out into a large, 4 cup measuring cup and then crush them with my fist down into the measuring cup. I find that it helps cut down on some of the flakes sticking out and then getting kinda stale later. My recipe makes 4 dozen and there were many years at Christmas that I had to make 2 batches to have enough to give away!
Thanks for letting everyone know your tips Stacy!!! There have been several ask and I am sure they are going to be grateful that you have already tried it!!
Haven’t made them yet. All that sugai is kinda scary. I’m going to cut down on the white sugar.Maybr 3/4 of a cup instead a whole cup.Yes???
You are free to go rogue but I can’t tell Ya how it’s gonna turn out when Ya do 🙂 This one is on you but good luck!
Hi Christy! This recipe sounds a lot like the one my mom used to make for us as an after school snack. She called them “Ranger Cookies”, and probably got the recipe out of the local newspaper. The main difference in hers and yours, is hers calls for coconut and chopped pecans, and only makes about five dozen.
I just made some a couple of weeks ago, and they were so good! I want to try yours, adding the coconut and pecans. I love that yours makes so many; plenty to share!
I like to make some of the dough up in balls, freeze them on cookie sheets, then store them in freezer bags for later! That way, I can have warm, fresh cookies anytime in just a few minutes. Yum!
I hope you enjoy my version Lori!! I love the idea of making them into balls and freezing them!!
Have these in the oven at the moment – the house smells amazing! I just made a single batch and I’m making them “normal” size….so far I have 6 dz scooped out and thats not even half the batter! Its a good thing I’m making them for my mom’s 80th birthday gathering – her brothers can’t eat enough cookies lol I tossed in some choc chips, toffee bits, raisins and since i didn’t have corn flakes so I used Special K – so far so good! These taste soo good – though I think next time I’ll only make a half batch, these should last me most of the summer!
Just an update – got the last sheet in the oven and the grand total made was 14 dozen!
WOW!!! What I would give to be at your house right now!!! Thanks so much for reporting back!! I didn’t realize it made that much!
These were the last cookies my daughter, my mom and I made before my mom died 16 months ago. They were so good and I’m sure these will be just as good when my daughter and I make them tonight! Thanks for the recipe 🙂
Oh my goodness, ~HUGS~ to you Jessica!! Here’s to cherished memories and to making new ones.