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!
Hey Christie,
I’m not a very frequent “commenter” on websites, but I had to say something about these cookies.
First, they caught my eye with the “Cookie Monster” picture, they were different from your average cookie, and no-I hadn’t baked in a few weeks. My batch made 12 big cookies and 5 dozen smaller cookies. I took part of them to a Memorial Day family cook out–and they disappeared like magic!
I took the rest to my son’s house the following day and Bam! Gone. My son is a “eat protein shake,go to gym, run marathon” guy–and he inhaled them. The grandson is a scrawney 5 year old (that I secretly try to feed up :))–and he ate 3! Which is like a normal person eating a dozen and a half. So—this recipe is a BIG keeper and I will be watching for sales on corn flakes.
Thank you for recipes, your personality shining through and your stories–which bring a chuckle and sometimes a little tear. Just had to tell ya!
Oh goodness, that just made my day Deb!! I am so glad they were a hit and love hearing about your family!
I have had this recipe for years but mine uses butter instead of the oil. And my recipe calls them Cracker Jack cookies because of their similar taste to a box of Cracker Jack’s! These were my late mother’s favorite cookies and whenever I make them now, I think even more of her and miss her more than ever.
Christy,
Thank you for the recipe!
I saw this recipe and decided I really wanted to try it, so I copied it to make “someday.” That was today. We’ve been locked inside because of the weather. It ain’t supposed to be this dang cold in the South!
1st – I don’t cook. I hate cooking. My husband rules the kitchen and all appliances are his.
2nd – I burned up a mixer making this recipe. (Really, I knocked the 1st one off in the sink full of dishwater….Don’t know if it’s going to live or not. And got the 2nd, better quality, more expensive mixer….And I burned it up! Smoke coming out, it’s hot, going in the garbage because it doesn’t work anymore kind of burned up.) Then I got the Kitchen Aide mixer out…ugghhh That thing is heavy!
By the end it was a struggle for the kitchen aide to mix the cornflakes in.
Finally! I have cookie dough and I’m making them!
They are REALLY, REALLY GOOD!!!
I’m sure that people who actually cook will know what to do to keep from burning up a mixer.
I will make these again, after I replace his mixer(s). In the meantime, I am going to pretend I have no idea what happened to them if he tries to use one anytime soon.
Ohhh I forgot to tell you how many cookies I made.
Cooked the whole batch so I can share a couple places….home, grandkids and coworkers.
This made 30 cookies with me using a 1/4 c measuring cup to scoop them out.
Trisha, I went through 3 modern mixers, until my husband said, How long did you have the first hand mixer, when we married? 20 years! Well he said seems to me you need a old mixer that someone received for their wedding or shower gift check ebay or Etsy. I bought two one was pink new still in the original box, and another, turquoise also new and in the original box for a backup. They work like a dream, the problem I had was the new hand mixers, where the beaters attach is plastic, but the old ones are metal attachments. I make cookies once a week. My son comes for Sunday dinner, and he loves all manner of cookies!
I made these a week before thanksgiving and froze half to bring to the family gathering. You never would know that they were froze. I used my dough hook attachment on my mixer which made mixing the oatmeal and flakes easy to incorporate into the batter. I used bran flakes, and it had a good flavor. I will be making these again!
I am so glad you liked them!!!
Being the baker of my group of friends, several of them have been requesting that I make these, with the addition of coconut and chocolate chips. I’m excited to make them for them, but I have one question; what kind of oil do you use? I don’t cook with oil frequently, and typically substitute melted butter for the oil. According to another comment, the lack of butter helps with the longer shelf life. Thank you in advance for your help. I can’t wait to see the smile on their faces when I show up with these!
Such a great cookie recipe for large gatherings.
The biggest & most beautiful cookies I have ever baked! I followed the recipe & my cookies turned out perfectly. Definitely an impressive “small” gift for anyone. I love this recipe, thank you for sharing.
I am so glad to hear that they turned out perfectly!!!