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 Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 4
Calories: 206kcal
Ingredients
2cupslight brown sugar
1cupwhite sugar
2teaspoonsvanilla
2cupsoil
4eggs
4cupsflour
2teaspoonsbaking soda
1teaspoonsalt
1 ½cupsquick oats
4cupscornflakes
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.
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.