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dishpan cookies

(1 rating)
Recipe by
Dee Osier
S Burlington, VT

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 rating)
yield serving(s)
prep time 30 Min
cook time 10 Min

Ingredients For dishpan cookies

  • 2 c
    white sugar
  • 2 c
    brown sugar, packed
  • 4 lg
  • 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

How To Make dishpan cookies

  • 1
    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.
  • 2
    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.
  • 3
    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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