Dishpan Cookies

Dishpan Cookies Recipe

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Dee Osier

By
@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:
Serves:
a crowd
Prep:
30 Min
Cook:
10 Min

Ingredients

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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

About Dishpan Cookies

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




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