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!
I made a single batch and used a 1/4cup to measure the cookies out. I ended up with 28 huge cookies that were perfect….crunchy on outside and chewy on inside. Yummmmm!!! Thank you for the recipe. I will definitely make these again!
I have a question..are those corn flakes or frosted flakes? The picture looks like frosted. Just want to make sure before I g to the store.
Definitely corn flakes. I’m sure you could use frosted flakes but for me they would just be too sweet.
I have been making these cookies for 40 years!!! They are the best cookie I’ve ever had they are even better with pecans, chocolate chips, cranberries, raisins, and pretty much anything else you can add to the cookie! They freeze wonderfully!
YHese are a Christmas tradition in our family. I’ve been making a double batch for years but I add flavored candy chips 2cups total( chocolate. Butterscotch, & peanut butter) And 2cups pecans and 1 cup raisins. Also I mix all dry ingredients in a dish pan while mixing the sugars, eggs, oil, & vanilla with an electric mixer. Then make a well in the dry stuff & add the entire wet mixture. I use a solid aluminum spade to toss the edges toward the center. Be sure to use minute or quick oats as the regular oats will be too dried out and will not stick together. I use an a solid aluminum ice cream scoop to bake a dozen for 14 minutes at 350 degrees. I reduce the cook time slightly with each batch. This makes about 19 dozen large cookies. You could make separated flavored cookies but we love the surprise in each bite!
Quick question. I want to make these for a fund raiser where I need 300+ cookies. You stated that you got 19 dozen large cookies. Was that with the recipe as stated or was that a double batch.
Christy, I’m a home baker and always look for new cookie recipes to try. Found your recipe online and it caught my attention immediately. I followed the recipe step by step and must say that when I finally had the batter I got so excited because it tasted delicious. I baked them following the instructions and I was so surprised to see those huge cookies coming out of the oven, they looked delicious, they smelled delicious and couldn’t wait to try them. I let them chill for 5 minutes and when I finally tasted one I was amazingly surprised, the texture was great, the flavor was great…except the corn-flakes…they were chewy and hard to bite into them. That was a big disappointment. I must say that I absolutely love the taste of these cookies but I wonder if I did something wrong or why the corn flakes came out that way. I’m not gonna give up until I figure it out. I’m gonna try NOT to use corn flakes next time and probably use rice crispies too. If you have any suggestions I would totally appreciate it! Best Regards! #Iwillnotquit
I was wondering also if you could just use more oats instead of the cereal. Thanks
Hey Christie,
I’m not a very frequent “commenter” on websites, but I had to say something about these cookies.
First, they caught my eye with the “Cookie Monster” picture, they were different from your average cookie, and no-I hadn’t baked in a few weeks. My batch made 12 big cookies and 5 dozen smaller cookies. I took part of them to a Memorial Day family cook out–and they disappeared like magic!
I took the rest to my son’s house the following day and Bam! Gone. My son is a “eat protein shake,go to gym, run marathon” guy–and he inhaled them. The grandson is a scrawney 5 year old (that I secretly try to feed up :))–and he ate 3! Which is like a normal person eating a dozen and a half. So—this recipe is a BIG keeper and I will be watching for sales on corn flakes.
Thank you for recipes, your personality shining through and your stories–which bring a chuckle and sometimes a little tear. Just had to tell ya!
Oh goodness, that just made my day Deb!! I am so glad they were a hit and love hearing about your family!
I have had this recipe for years but mine uses butter instead of the oil. And my recipe calls them Cracker Jack cookies because of their similar taste to a box of Cracker Jack’s! These were my late mother’s favorite cookies and whenever I make them now, I think even more of her and miss her more than ever.
Christy,
Thank you for the recipe!
I saw this recipe and decided I really wanted to try it, so I copied it to make “someday.” That was today. We’ve been locked inside because of the weather. It ain’t supposed to be this dang cold in the South!
1st – I don’t cook. I hate cooking. My husband rules the kitchen and all appliances are his.
2nd – I burned up a mixer making this recipe. (Really, I knocked the 1st one off in the sink full of dishwater….Don’t know if it’s going to live or not. And got the 2nd, better quality, more expensive mixer….And I burned it up! Smoke coming out, it’s hot, going in the garbage because it doesn’t work anymore kind of burned up.) Then I got the Kitchen Aide mixer out…ugghhh That thing is heavy!
By the end it was a struggle for the kitchen aide to mix the cornflakes in.
Finally! I have cookie dough and I’m making them!
They are REALLY, REALLY GOOD!!!
I’m sure that people who actually cook will know what to do to keep from burning up a mixer.
I will make these again, after I replace his mixer(s). In the meantime, I am going to pretend I have no idea what happened to them if he tries to use one anytime soon.
Ohhh I forgot to tell you how many cookies I made.
Cooked the whole batch so I can share a couple places….home, grandkids and coworkers.
This made 30 cookies with me using a 1/4 c measuring cup to scoop them out.
Trisha, I went through 3 modern mixers, until my husband said, How long did you have the first hand mixer, when we married? 20 years! Well he said seems to me you need a old mixer that someone received for their wedding or shower gift check ebay or Etsy. I bought two one was pink new still in the original box, and another, turquoise also new and in the original box for a backup. They work like a dream, the problem I had was the new hand mixers, where the beaters attach is plastic, but the old ones are metal attachments. I make cookies once a week. My son comes for Sunday dinner, and he loves all manner of cookies!