Dishpan Cookies

Name: Dishpan Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: a crowd
Ingredients: 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

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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 vote5

Comments:

2 Comments

Serves:

a crowd

Prep:

30 Min

Cook:

10 Min

Ingredients

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
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How to Make Dishpan Cookies

Step-by-Step

In 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.
Measure 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.
If 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.

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