I suppose I’ve always had a soft spot when it comes to homemade cookies.
As a girl, my mother made fresh homemade cookies like these dishpan 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 dishpan cookies.
A very old fashioned tasting cookie
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.
This recipe makes a very old fashioned tasting cookie. This recipe reminds me of something I had in our lunchroom at school as a child.
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!
Great Giveaway to Family and Friends
These are a GREAT cookie to give away. These dishpan cookies 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.
Tips for making Dishpan Cookies
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.
- Light brown sugar
- White sugar
- All purpose flour
- Baking soda
- Quick oats
- In a large bowl or dishpan (like I am using), add sugars, vanilla, oil, and eggs. Cream well.
- It will look like this….I forgot to add my vanilla!!!
- There! Thats better!
- In large bowl, stir together flour, salt, and baking soda
- Pour flour into creamed mixture and mix well.
- Now pour in your oats 🙂 Mix again….
- Now add your cornflakes and mix REALLY well!
- You can stop when the dishpan cookie mixture is well mixed…or in my case when your hand mixer stops working and smoke starts coming out of it. 🙂
- Drop by 1/4 of cupfuls onto ungreased cookie sheets if you want them to be the size of mine. If you want smaller, just drop by tablespoons or slightly larger, your preference.
- Bake at 375 for ten to twelve minutes, a few minutes more if you want them crispy. These will stay chewy and fresh for about two weeks, but folks have enjoyed them very much even after that!
- 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.
You might also enjoy these cookie recipes!
“Kind words can be short and easy to speak,
~Mother TeresaSubmitted by Vickie. Thank you Vickie!