Dishpan cookies aren't just delicious they are great for gifts too. They freeze well, are simple to make and family and friends will love 'em.
2Cupslight brown sugar
1 ½cupsquick oats
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.