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, you need to get a Kitchenaid mixer!!!! Then it won’t stop. I have fibromyalgia and can’t make cookies by hand or use a hand mixer, but when my old stand mixer wouldn’t mix cookie dough I knew I wasn’t ready to stop baking with my grandsons. I asked my hubby for a Kitchenaid mixer for Christmas and got one from QVC. I love it and am grateful I can still bake with grandma’s boys!!!!
Hi Christy,
My mother in law made these cookies and I have been making them since she passed.. In her recipe she substituted Rice Krispies for the Corn Flakes and added a cup of chocolate chips and a cup of chopped walnuts.. They are delicious but they dont last long around here.. I usually end up baking at least 3 or 4 double batches during my Christmas baking days… I also add a cup of unsweetened coconut..
They are to die for… or from..lol
These cookies look great! I can’t wait to try them :)) I have two big round Red Dishpans that I use for big batches of lots of things. I love to read all of your posts & your recipes are Awesome!!! I’m a Southern cook too :)))
Hi christy, these sound wonderful. My only problem is that I havnt the slightest clue on where to find a dishpan! Haha 🙁 it seems like it’d be such a great thing to have in general.
you can find dish pans at wal-mart and I also found them at dollar tree
FYI I tried to make these a little healthier seeing they were disappearing so fast 🙂 I made a 1/4 batch using these changes :I subbed brown sugar splenda for the brown sugar, white whole wheat flour for half the floutr egg beaters for the eggs, bran flaked for corn flakes and threw in some chocolate chips cause everything is better with chocolate 🙂 I had too cook them a bit longer .
They didn’t brown on the bottom or get really crunchie but my husband and I both liked them well enough with the changed, W
Just wanted to share that I made a half batch last night for my 6 yr old to sell at our garage sale, we ran out in an hour- a woman bought 2 and drove back a few minutes later, cleaned us out and asked for the recipe 🙂 I referred her to your website and told her she could find it, and lots of other yummy recipes here. I will definately be making these again, oh and I added a cup of milk choc chips.
Oh WOW, thank you so much for sharing Debbie!!! I am so glad they were a hit!
Hi Christy, Debbie again – I see in the recipe post you mention the cookies and the dough freeze well, do the cornflakes get soggy after being frozen? I was contimplating whipping up a batch , scooping them onto a cookie sheet and flashfreezxing them and then bagging them for whenever I feel like a yummy homebaked cookie,. Would I bake them the same time frame and do I need to though them first?? Thanks,
I’ve made these a couple of times before, but always in cooler weather. It was mid-nineties here today. I made a double batch, which I do every time, and I am almost positive I got all the ingredients measured correctly. But the dough was quite oily. They cooked up differently too…flattened out a lot more. I’m wondering if it had to do with the heat. It was probably somewhere in the eighties in the kitchen. I made these with my 5 year old grandson and he has been with me every time I have made them. They don’t look as perfect, but they still taste good.