I suppose I’ve always had a soft spot when it comes to homemade cookies. As a girl, my mother made fresh homemade cookies twice a week, every week!
She didn’t realize how long cookies would keep so she made small batches and replenished them with fresh every three days or so. Seeing as how money was so tight with a family of five on a police officer’s salary, Mama kept the cookies coming because she didn’t want us to do without treats when we couldn’t afford store bought. If you ask me, folks eating the store bought cookies weren’t getting nearly the treat we were!
I would have a very difficult time telling you what my favorite cookie is. That would be like telling you who my favorite person is! Rest assured, I have plenty of very well loved cookie recipes up my sleeve but on Mama’s advice, I am starting with these.
This recipe makes one of my favorite cookies and also one of hers. A very old fashioned tasting cookie, this reminds me of something I had in our lunchroom at school as a child. The first time I ever had these was about five years ago. I was on a twelve hour bus ride to Dallas, Texas to attend the Red Hat Society’s National Convention. A very kind lady had made a whole passle of these cookies to bring aboard the bus. One bite and I knew I had met my new best friend! A week or so later she was kind enough to mail me the recipe.
Living up to their name, dishpan cookies contain all sorts of goodness and the batter is generally far too massive to fit into a bowl in order to mix. I mixed these up in my favorite red dishpan. Please note that I am making a double batch but the recipe at the bottom is for a single batch. Y’all know how I like to double things! Half the effort, twice the outcome!
These are a GREAT cookie to give away. They travel well, freeze well, stay fresh longer than most cookies just sealed in a jar on the counter, and they also mail well. Even better, if you like crisp cookies, just bake them two minutes or so longer and you’ll have them! If you like chewy, bake them just until done. My family can never decide if we like these crispy or chewy, so I do half of the batch each way!
Now I have a question for ya! When was the last time you baked for anyone? Nowadays with all of the hustle and bustle of our lives mixed with the fact that the closest most people get to homemade is something bought at a grocer’s bakery section, nothing beats the thrill of receiving homemade cookies or other baked goods. It is so easy to buy things for someone, but baking for them lets them know that you put a lot of thought, effort, and love into the gift. Show your appreciation for someone, thank a dear friend just for being them, or give a batch of these as a gift for a special occasion. You’ll be happy you did and they’ll be a whole lot happier!
I like to make these cookies LARGE. I make so many different types of cookies that several years back I decided to make each type of cookie a particular shape or decorate it a specific way. For my grandmother’s tea cakes, I cut them with a frilled circular cutter and sprinkle the tops with pink or red decorating sugars. For these, I measure out 1/4 C sized balls and bake them to be extra large. This cookie is sturdy enough to handle the larger size plus it is a nice little gift when you simply put one cookie in a cellophane gift bag and tie it with curling ribbon, as I did this morning when I attached them to invitations for my daughter’s birthday.
I have a little neighbor, April, who I know is going to be a happy camper when she and her sister come home to find these tied to her front door handle!
- 2 Cups light brown sugar
- 1 Cup white sugar
- 2 teaspoons vanilla
- 2 Cups Oil
- 4 eggs
- 4 Cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups quick oats
- 4 Cups cornflakes
- In a very large bowl or dishpan, cream sugars, vanilla, oil, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes.
- Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.
- Bake for ten to twelve minutes at 375, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast. *This freezes well both as a dough and as a finished cookie.
“Kind words can be short and easy to speak,
~Mother TeresaSubmitted by Vickie. Thank you Vickie!