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.

Broken dishpan cookie.

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 kitchen sink 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. 

Labeled recipe ingredients for dishpan cookies.

Recipe Ingredients

  • Light brown sugar
  • White sugar
  • Vanilla
  • Oil
  • Eggs
  • All-purpose flour
  • Baking soda
  • Salt
  • Quick oats
  • Cornflakes
Cream together the sugars, vanilla, eggs, and salt.

In a large bowl or dishpan, add sugars, vanilla, oil, and eggs. Cream well.

The ingredients when creamed together.

It will look like this.

In a different bowl, mix together the flour, baking soda, and salt.

In a large bowl, stir together the flour, salt, and baking soda.

Combine the wet and dry ingredients and mix well.

Pour the flour mixture into the wet ingredients and mix well.

Pour in oats and mix well.

Now pour in your oats and mix well.

Add cornflakes to cookie batter and mix well.

Now add your cornflakes and mix REALLY well!

A well-mixed dishpan cookie batter.

You can stop when the dish pan cookie dough is well mixed.

Drop large scoops onto cookie sheets.

Drop 1/4 cup-sized scoops of dough onto an ungreased cookie sheet if you want them to be the size of mine. If you want smaller, just drop by tablespoons or slightly larger, your preference.

Baked dishpan cookies on wire rack.

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!

Plate of dishpan cookies.


Take some to your neighbors, your kid’s teachers, your friends, or your Mama!


  • 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.

Hand holding a large dishpan cookie.

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 chocolate chip cookie.
    • 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

Iced Oatmeal Cookies

How to Make Snickerdoodle Cookies

Chocolate Chocolate Chip Cookies

Toffee Chocolate Chip Cookies

3 Ingredient Peanut Butter Cookies

Stack of dishpan cookies.

Dishpan Cookies

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.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 4
Calories: 206kcal


  • 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 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.


Calories: 206kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

“Kind words can be short and easy to speak, 

but their echoes are truly endless.”

~Mother Teresa

Submitted by Vickie. Thank you Vickie!

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  1. Christy, I have been making & enjoying these cookies for several years now. In August, I went to France to visit a friend, who I have written for 60 years, ever since I was 14 years old & studying french in high school. She also likes to cook, so I took her your first cookbook, as well as your last one. While there, I made the Dishpan Cookies and she loved them. While we went over the recipe, she translated it into french. I just received a letter from her and she said she has made them twice now and her grandchildren LOVE them. So……wanted you to know that you are now famous in France!! Oh, la la

    1. Oh my goodness!! First of all, how wonderful and fun that you were able to go and visit your pen pal!! I know y’all had a wonderful time. Thank you so much for sharing me books with her, I am so blessed to have folks like you in my life!!

      1. I was so glad to be able to gift her with the cookbooks, that contain such typical Alabama dishes. She was looking forward to reading all your little “stories”, as well. I would love to share a typical french chicken recipe that she gave me, if you are interested. If so, please let me know the best way to send to you by email.

  2. I have made these cookies a number of times now and today I was craving them again. However…my fridge and pantry weren’t co-operating lol. I didn’t have enough oil to do a full batch or any eggs either for that matter. I went on a quick search and found a site that said you can sub 3 tablespoons of peanut butter for an egg when in a pinch. I only made a half batch (one person doesn’t need that many cookies to eat….they may want to but shouldn’t lol) They turned out a bit more crumbly than I remembered but I have to admit that hint of peanut butter is amazing! I also tossed in some chocolate chips too! I hate to admit that I MAY have had 3 of them still warm from the oven lol. Thanks for a great recipe!

  3. Hey Christy, have to try these, am laughing at the dishpan, yes I have one, but I also have 2 huge stainless steel bowls and an old fashioned enameled breadpan, I make a triple batch of fruitcake for Xmas which is huge in terms of fruit, and uses a dozen eggs, I have to get hubby to help stir it. So am set to make these up.

  4. Hi. I was wondering how you measured your flour? Did you take it straight from the jar or did you spoon it in? Thanks! Would love to try these!

    1. You could try other cereals. I used to make a cookie that I called “cereal cookies” and I dumped in all the small amounts of cereal left in boxes – didn’t matter what kind. They always turned out interesting, but good! Good way to clean out your pantry too.

    1. I usually substitute applesauce for oil. It works really well. I haven’t made these cookies yet but I bet it will work the same.

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