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!
Christy…
I made these… They are Wonderful…Thanks for all your hard work.
Blessings to you and your Success!!
Linda
Christy,
Can I just tell you that you are the only person besides my family that I have ever “met” that knows what dishpan cookies are? We have loved them for years since my great-grandma made them for us when we’d come to visit, but everyone always looks at me wierd if I mention them or bring them somewhere–not the most-appetizing-looking cookie, if you know what I mean. And I totally get you with burning out the mixer-I ALWAYS have to stop and finish mixing by hand when I get everything in there!
My brother is in college and so I send him cookies once a month since college kids don’t get a lot of mail or a lot of homecooking and while he never requests anything because he likes to be surprised, he’s always quick to thank me when I make these!
Thanks for putting a smile on my face this morning and one in my heart remembering my much-loved great grandma. We called her Mamo and I don’t think anyone in my family can still say her name without getting a smile on their face. She was a hard-working, never-stopping woman that showed us a lot of love!
Hi Christy!
I LOVE the double batch! I have two beautiful sons in the military – and these are going in the next set of Care Packages! They are really going to enjoy these, and it looks like there will be plenty to share.
Annie
Hey!
I saw your comment and just wanted to let you know that these bar cookies (see link) travel VERY well to Iraq. I sent them to Kuwait a few times actually and although it took two weeks to arrive, they received rave reviews and requests for more!
https://www.southernplate.com/2009/01/mm-oatmeal-bars-made-with-baking-mix.html
Please tell your sons they have my undying gratitude and respect.
Gratefully,
Christy 🙂
Aww Christy – thank you! I sure will! 🙂
Hey Annie, how did your sons like the cookies? I’ve been looking for recipes to send my husband in Afghanistan I love to hear feedback on what others found works. =) Thanks in advance!
I bet my nephew would love these. He loves cookies, it’s so cute when ever he sees a cookie he lowers his voice down and does a cookie monster imitation. Seeing a 20 month old going “coooookiiiiieeeee” is one of the cutest things in the world.
375 🙂
Sorry bout that. It is within the post but not at the bottom. I’ll modify soon as I get home!
Thanks!
Christy
Do I bake these at 350 degrees?
The dishpan cookies are excellent and so easy. Thanks for the many wonderful recipes and the great site. CajunLou