Dishpan Cookies

Dishpan Cookies Recipe

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Dee Osier


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.

★★★★★ 1 vote
a crowd
30 Min
10 Min


2 c
white sugar
2 c
brown sugar, packed
4 large
2 c
vegetable oil
4 c
dry corn flakes
1 1/2 c
2 tsp
baking soda
3/4 tsp
salt (optional)
2 tsp
vanilla extract
1 1/2 c
coconut, flaked
1 1/2 c
nuts, chopped
2 c
chocolate cips and or raisins


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.
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.
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.

About Dishpan Cookies

Course/Dish: Cookies, Chocolate
Other Tags: Quick & Easy, For Kids