Dishpan Cookies

No Photo

Have you made this?

By Dee Osier
@MamaDeetoo

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.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

a crowd

Prep:

30 Min

Cook:

10 Min

Ingredients

Add to Grocery List

2 c: white sugar
2 c: brown sugar, packed
4 large: eggs
2 c: vegetable oil
4 c: dry corn flakes
1 1/2 c: oatmeal
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

How to Make Dishpan Cookies

Step-by-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.
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.

Printable Recipe Card