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!
Thank you for the recipe, I’ll be making these to take to Phoenix at the end of the month for a BIG family reunion. Cookies always go welll with little ones around and for the big folks too. I’ll let you know how they were received. My family usually likes the cookies I made for them when they were little but it’s about time we change that and make them something else!
Take care and I love reading about your family….
Did you ever make “Ediable Crayons” for your kids? I made some for my 6 yr. old grandaughter last week-end and her eyes popped out of her face when she saw them!! They are so cute…
The edible crayons sounds interesting….please share!
id like to know about the edible crayons for my granddaughters…if you don’t mind sharing.
My little grandsons will be here from Alabama in a few weeks–please share the edible crayons recipe! 🙂
Can you please post or email recipe for “Ediable Crayons” .
Thank you!
Thank you for the recipe. This reminds me Texas Cowpatty Cookies (these ingredients plus a whole lot more).
I bake quite a bit and take them to work mostly. I am on my 5th hand mixer having burned out 4 in 1 and 1/2 years. For over 8 years if not longer, I have wished for a KitchenAid stand mixer (cobalt blue). Knowing I would never have one because the price. Coworkers went together and surprised with a 6quart professional level stand mixer at Christmas. An even bigger surprise, my younger sister used the money from taking on extra responsibilites at work to buy me a cobalt blue Kitchen-aid mixer for Christmas. It is smaller; but blue!! How shocked and touched I was. Now I have two!!! The blue is on my counter for more of the everyday stuff. I have the other for the double batches, heavier duty stuff. What a blessing!!!
Can’t wait to try this recipe out.
Christy, I made the Disphan Cookies at Christmas and we loved them! I made them exactly like the recipe. And exactly like the tutorial, I BURNED OUT MY HAND MIXER AND HAD TO THROW IT IN THE TRASH! : ) Oh well, I wanted a new mixer anyway! I love your recipes, I have tried lots of them and they are always a big hit in this house. Keep up the great work!
My grandma used to make these every week, but her recipe had toasted coconut and pecans as well 🙂
Lord Have Mercy- I thought I was the only one who goes thru at least 3 mixers a year from burning the motors up!!!
Someday maybe Santa will bring me a big ole commercial grade Kitchen Aide Miixer and stand!!!
WOOT!!!!
Hi Christy! My husband just emailed me about this post and requested the Dishpan Cookies, so I will try to make some for him today. I think I have all the ingredients. They all look so good!
Hey, did you get the apple butter recipe I sent you via facebook?
Merry Christmas!
Denise in Dallas
I HAVE MADE THESE 3 TIMES…AND MAN THEY ARE THE BEST COOKIES EVER EVER EVER. THIS IS WHAT MY FOLKS AND FRIENDS ARE GETTING FOR CHRISTMAS. ITS A PERFECT COOKIE!!! U CAN PUT A HANDFUL MORE OF THE OATS AND THE CORNFLAKES TOO! NO FAIL RECIPE I TELL YALL!!!!