dishpan cookies
(1 RATING)
This makes a large batch of cookies, thus the name. It came from a dear, long time friend & Pen Pal from Nebraska many years ago. They can be frozen and thawed later. And it is a great way to use up left over cereals.
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prep time
30 Min
cook time
10 Min
method
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yield
a crowd
Ingredients
- 2 cups white sugar
- 2 cups brown sugar, packed
- 4 large eggs
- 2 cups vegetable oil
- 4 cups dry corn flakes
- 1 1/2 cups oatmeal
- 2 teaspoons baking soda
- 3/4 teaspoon salt (optional)
- 2 teaspoons vanilla extract
- 1 1/2 cups coconut, flaked
- 1 1/2 cups nuts, chopped
- 2 cups chocolate cips and or raisins
How To Make dishpan cookies
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Step 1In a large bowl, mix all ingredients (I use the largest Tupperware Bowl). Use hands if necessary to mix ingredients well. I have used latex surgical gloves to keep the ingredients from sticking to my hands.
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Step 2Measure about an eighth of a cup or less of cookie dough into hand to form a little ball. Bake on ungreased cookie sheet about 1 inch apart.
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Step 3If you use a tablespoon measure to scoop from bowl you should get about 75 to 100 cookies. I freeze some in an air tight container for later. Almost any flake cereal can be used so it is a great way to use up dabs of left over cereal and also the nuts of your choice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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