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!
WooHoo! I love to get a new cookie recipe. I bake cookies at least twice a week. Our youngest daughter and her three kids are living with us at this time and I always try to have a special snack for the boys when they come in from school. Thanks for all of your great recipes.
Everybody loves BIG cookies! I’ll give these a try!
Hey Joan! Yes, I do have a nice collection of Fire King but as prices have risen, I haven’t actually added to my collection in years.
When I was a little girl, my mother got into collecting depression glass. She collected cabbage rose, it was so pretty! She and I often browsed around antique malls and such together and she wanted me to have a means of sharing the collecting experience with her. At the time (this was about twenty five years ago), Fire King dishes were in abundance in antique stores and the least expensive dishes to collect. This was the reason she started a collection for me of those. We would get a few here and a few more there and eventually I had quite a set! I kept them in the bottom of a china cabinet in our living room and from time to time would pull all of them out and play house with them. Who knew they would become so popular?
Nowadays, the price of fire king just keeps rising. Martha Stewart, especially, has made them very popular. There are colors other than jade, but the milky green jade is my personal favorite (and very much in demand). As they become more and more scarce, the price will continue to increase.
However, I highly recommend getting a book on fire king before you set off to purchase any as there are MANY reproductions out there done in such a fashion that it is very difficult to tell them from the original. You’d hate to pay full antique price for a reproduction!
A few years back (in 2000, I think) Fire king actually came out with a set of bakeware called “Fire King 2000” and you could pick up casserole dishes and mixing bowls and such at your local Linens N Things! Those are still available on Ebay and such nowadays.
In fact, I suggest you look on Ebay if you’d like to find any of them right now. As consumers have started holding on to their money a bit more, we’ve found that Ebay prices (especially on antiques) have dropped dramatically.
I have a love for antique and milk glass mixing bowls and recently picked up a set of three graduated sized Fire King mixing bowls from the forties with these beautiful tulips painted on them, all three for less than the value of a single one of them!
Was that answer long winded enough for ya? hehe
You know how I am once I get started!
If you have any more questions just holler!
Christy
Hey Nikki Yeah, Mama really did work awfully hard. Everything was from scratch. She wanted us to have everything she had in addition to everything she didn’t have as a child. Most importantly, she didn’t ever want us to have to do without because of lack of money. I remember when my brother was in school, before my sister and I were old enough to start, every day when he got home he got a bottle of coke to drink. Coke was a pretty spiffy reward (and we didn’t just have them sitting around the house). Of course, my sister and I wanted one, too. Mama would save glass coke bottles and wash them out and then half another coke between my sister and I, each of us getting to drink our half out of a glass bottle just like our brother did. Mama didn’t drink any, she saved the treat for us. I know that sounds trivial, but it’s the little things like that which mean the world to young kids.
Ooh baking at a COFFEE SHOP? I bet you smell heavenly when you get off work!!! LOL
I hope that shop’s patrons realize how lucky they are! Coffee and something you baked? I can’t imagine a greater bliss!!!
Life at the lake I don’t even know how to begin to thank you for your kindness. That is the most encouraging and flattering post, I honestly can’t find the words to thank you. Trust me, ME not being able to find the words is REALLY SOMETHING! Just, thank you. Thank you so very much. Please know I mean it from my heart!
I’ll be sure to include it in the newsletter and put your name in the hat for the drawing!
Oh my, thank you so much!
Stephanie You know, it honestly kills me that I can’t offer these things to all of you. I am a “Feeder” by nature and I just love to send food to folks. One of these days, I am going to have to come up with a way to get all of y’all together for a feast! I’m so glad you liked the fried tomatoes!!!! I’ll keep an eye out for your post, your food always looks so good! I haven’t gotten a chance to try hoe cake with cheese yet but I haven’t forgotten!!!
April You know, I try to always make these when we go on a trip to take with us, too! They just keep so well and stay so fresh! Thank You for reading and taking the time to comment!! I always enjoy seeing you!
Diddly I’m so sorry about the double mailing issue! My email subscriptions are automated but I did check my list and only saw your email listed once. Is it possible that you might be subscribed under an additional email address? If that isn’t the case, perhaps if we tried taking you off the list and having you re-subscribe? I hate to do that but it may be the only other thing we can try if the problem persists.
Thank you so much for your kind words and for reading Southern Plate! I’ve emailed you about this to see if we can figure out something that will help!
Have any other readers had this problem?
Anonymous Oh this is wonderful! I bet we have the exact same recipe for these. I am actually going to do a tutorial on them very soon – definitely within the next two weeks but possibly next week – because I have been wanting some. This is my Mama Reed’s recipe and she was known for her tea cakes. Her kids loved the day she baked them because as they were coming out of the oven she would just put a big old pile of them warm in the center of the table and they were allowed to eat as many as they wanted! After they cooled she would put them in a jar and they would have to ask before they got one (so as not to ruin meals). Needless to say, baking day for tea cakes was big doings at the Reed house!
If you would like the recipe before I post it just send me an email at Christy@southernplate.com and I’ll be happy to give it to you!
That is funny about the state line, I never thought about it but you are absolutely right!
Thank you all for reading!!
Gratefully,
Christy
Hi Christy, I have a question about a previous post of yours, I cant remember the recipe. You had said something about Fire King dishes. Do you collect them? I was a flea market this weekend and I found some mugs. They were pricey but I keep kicking myself for not getting them. My question: Do these keep going up in value?
I would love to have your grandmother’s tea cake recipe. My mother used to make those when we were little. That is the only cookie I remember her making. My husband and I have been trying to find a good recipe for them. His great grandmother Williams used to make them also. Unfortunately they are no longer here to give us the recipe. I grew up in Athens and now live in Ardmore. It is funny that the state line seems to be the line drawn for the cotton fields.
I TOO, would love your recipe for tea cakes,, my gran-ma made them with a touch of lemon – but I didn’t get her recipe ‘fore she died …
THANK YA” BARBARA
PS. I”M A SOUTHERN COOK FROM FLORENCE SC.
I’m getting double mailing on your daily list. Please remove one. I adore your mouth watering recipes everyday, Thank you for all your hard work.
Amanda Prickett
diddlysqat@embarqmail.com