Dishpan Cookies
Dishpan cookies are the perfect cookie in my book! Soft and chewy with slightly crispy edges, they live up to their name, as you never know what kind of delicious texture and flavor surprise is hiding inside.
A Quick Look At The Recipe
- Recipe Name: Dishpan Cookies
- Ready In: 105 minutes
- Serves: 4
- Calories: 206 cal
- Main Ingredients: 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
- Why You'll Love It: Soft and chewy with slightly crispy edges, dishpan cookies live up to their name, as you never know what kind of delicious texture and flavor surprise is hiding inside.
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!
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. So, what does the cookie dough include? A delicious combination of brown and white sugar, with vanilla extract, flour, quick oats, and cornflakes. This cookie recipe makes a very old-fashioned-tasting cookie. This recipe reminds me of something I had in our lunchroom at school as a child. We’ve included several recipe variations below, so you can make your own version of cookies (that’s what they’re all about).
These are also GREAT cookies 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.
Recipe Ingredients
- Light brown sugar
- White sugar
- Vanilla
- Oil
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Quick oats
- Cornflakes
In a large bowl or dishpan, add sugars, vanilla, oil, and eggs. Cream well.
It will look like this.
In a large bowl, stir together the flour, salt, and baking soda.
Pour the into the wet and mix well.
Now pour in your oats and mix well.
Now add your cornflakes and mix REALLY well!
You can stop when the dish pan cookie dough is well mixed.
Drop 1/4 cup-sized scoops of onto an 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 10 to 12 minutes. Add 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!
BEWARE OF COOKIE MONSTERS!
Take some to your neighbors, your kid’s teachers, your friends, or your Mama!
Storage
- Store your dishpan cookies in an airtight container either at room temperature or in the fridge for up to 2 weeks.
- The cookies also freeze really well. You can either freeze the cookie dough or the baked cookies.
Recipe Notes
- I like to make these cookies LARGE. I measure out 1/4 cup-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 a curling ribbon, as I did this morning when I attached them to invitations for my daughter’s birthday.
- Here are some fun dishpan cookie recipe variations. Mix and matching ingredients are the best part of baking dishpan cookies!
- 2 cups of oats and 2 cups of sweetened coconut flakes to make coconut oatmeal dishpan cookies.
- 1 cup of quick oats and 2 cups of semi-sweet chocolate chips for a unique take on a .
- 1 1/2 cups of oats, 1 cup of chocolate chips, and 2 cups of Rice Krispies.
- Add 1 cup of chopped nuts or raisins to our original recipe.
You might also enjoy these cookie recipes!
White Chocolate Chip Big Cookie
How to Make Snickerdoodle Cookies
Chocolate Chocolate Chip Cookies
3 Ingredient Peanut Butter Cookies
Ingredients
- 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
Instructions
- In a very large bowl or dishpan, cream together the sugars, vanilla extract, oil, and eggs.2 cups light brown sugar, 1 cup white sugar, 2 teaspoons vanilla, 2 cups oil, 4 eggs
- In a separate mixing bowl, mix together the flour, baking soda, and salt. Combine the wet and dry ingredients and then fold in the oats and cornflakes.4 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 ½ cups quick oats, 4 cups cornflakes
- Drop ¼ cup-sized dollops of dough onto an ungreased cookie sheet. This batter might be a little dry and you may have to smoosh it together with your hands to get it into a ball when you put it onto the pan.
- Bake for 10 to 12 minutes at 375, or until edges are lightly browned. If you want them to be chewy, bake a little less. If you want them to be 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.
Nutrition
“Kind words can be short and easy to speak,
but their echoes are truly endless.”
~Mother Teresa
Submitted by Vickie. Thank you Vickie!
I love giant cookies like this! I don’t know if I could pick a favorite either but these would totally rank highly on the list!!
Christy: I got up really early, and baked 6 of these-smaller ones though. Last night I looked at other recipes for these on Allrecipes and they had twice the amount of white sugar as yours, and some recipes added 1 cup each of raisins, dates, coconut and nuts. Truly dishpan cookies! Actually, more like Kitchen Sink Cookies. 8) I just wanted to see some more pictures of the cookies, read more reviews, and wasn’t after different recipes.
I made your recipe and made 2 cookies plain, 1 with some coconut, 1 with butterscotch chips, 1 with Craisins, and 1 with raisins. I broke bits off of each kind so that I could sample all of them, and left the dough out so I could put in the add-ins that I liked. Know what? I liked them plain best. I cooked them crispier-somewhat unintentionally because I was online ordering flannel sheets. Next batch, I’ll try chewier, but crispy is good.
The only change I made was to swap the oatmeal for barley flakes because oatmeal and my intestines are not friends. I don’t know how much that changes the taste. I like the cornflakes.
I don’t know if I’ll try the Rice Krispies because if it ain’t broke, don’t fix it, and this is just a fine recipe.
This will go into my cookie rotation. I don’t have a lot of recipes that I can make now because I can’t have nuts, peanut butter, oatmeal, chocolate, several fruits, and lots of spices or zest and don’t much care for sugar cookies. These have a very nice, almost caramelly taste that I like a lot and I like the texture of them, too.
I don’t think they need that second cup of white sugar at all. They would probably come out too sweet, and no one needs all of that extra sugar. Several reviewers at Allrecipes commented upon their sweetness. Without all that sugar, they do make a nice “breakfast cookie” as you suggested, and I could see making a full batch and dividing the dough up into small batches in the freezer for those times that I want cookies but I’m just too lazy to make them. I see why this is your favorite cookie. Thanks!
I’m always looking for new cookie recipes, so I will have to give these a try! You asked if we had baked for anyone recently–my younger son’s birthday was this past Saturday (he turned 32!) and I made him a Turtle Fudge Cake. I love to bake, but we all have a few extra pounds that we’re trying to get rid of, so baking is mostly reserved for holidays or special occasions.
I hope you enjoy the cookies Beverly!! I know your son enjoyed the cake, it just sounds heavenly!
Could you use Raisin Bran cereal in place of the Corn flakes? I don’t have any corn flakes on hand. I am always looking for cookie recipes I can take to a Martial Arts class my partner teaches. they all love homemade cookies, and I always take some with me to these classes.
Thank you for sharing all your great recipes I truly enjoy reading and making them.
Joan Abbott
I can’t see any reason why you couldn’t Joan. If you try it I would love to hear how they turn out!!
Also wanted to thank you for the pictures of the cotton fields. This southern girl lives in Michigan now, and when I come home to visit, I love to see the cotton fields in bloom as I drive.
I love reading your posts. This one made me smile, thinking of the cookie tin that my grandmother kept in her kitchen – always full of her homemade cookies. Everyone in the family knew right where that tin was, and would make a beeline for it whenever they came to seem my grandmother. One day, I asked her if she would show me how to make them. She, too, was from the ‘little bit of that, and a handful of this’ school of measurement. The day we made them together, she would measure out what she was going to put in, then, before she put it into the bowl, I would take it and actually measure it and write it down. That was 40 years ago. I still have that little piece of paper in my family recipe file., and I still make her cookies. Keep sharing your stories, and your wonderful recipes.
Will give these a try, don’t have cornflakes, but have rice krispies, and several other cereals which should work. And I have a son in law who will scarf down anything homebaked. Not to mention the husband and twin grands. Shouldn’t have trouble getting them eaten up.