Indiana Dishpan Cookies

Penny Hall


When they are fresh out of the oven and still warm, the cornflakes have an odd texture. But the next day, or several hours. later, these are great! Very sweet and rich if this is what you are wanting.


★★★★★ 1 vote

72 cookies
25 Min
10 Min


  • ·
    2 cups margerine
  • ·
    2 cups white sugar
  • ·
    2 cups packed brown sugar
  • ·
    4 eggs
  • ·
    4 cups all-purpose flour
  • ·
    2 tsp baking soda
  • ·
    1 tsp baking powder
  • ·
    1 tsp salt
  • ·
    4 cups cornflake cerial
  • ·
    3 cups semisweet chocolate chips
  • ·
    1 1/2 cups rolled oats
  • ·
    2 cups flaked coconut

How to Make Indiana Dishpan Cookies


  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the margarine, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Sift together the flour, baking soda, baking powder, and salt; stir into the creamed mixture until just blended. Then mix in the corn flakes cereal, rolled oats, coconut, and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.

Printable Recipe Card

About Indiana Dishpan Cookies

Course/Dish: Other Snacks
Other Tag: Quick & Easy
Hashtag: #snacks

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