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Dishpan Cookies

A volunteer at a Red Cross Blood Drive gave my sister this recipe years ago. This recipe will literally make a dishpan full of cookies.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
60
Yield:
10 dozen
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 60 servings

  • 2 cups light brown sugar

  • 2 cups white sugar

  • 2 teaspoons vanilla extract

  • 2 cups vegetable oil

  • 4 large eggs

  • 4 cups all-purpose flour

  • 1 ½ cups quick cooking oats

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 4 cups cornflakes cereal

  • 1 cup chopped pecans (Optional)

  • 1 cup flaked coconut (Optional)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cream brown sugar, white sugar, oil, eggs, and vanilla together in a large bowl. Add flour, oats, baking soda, and salt. Mix well. Stir in cornflakes, pecans, and coconut.

  3. Drop by rounded tablespoonfuls onto an ungreased cookie sheet.

  4. Bake in the preheated oven for 8 to 10 minutes.

Recipe Tip

Makes 10 dozen (2-inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.

Nutrition Facts (per serving)

187 Calories
10g Fat
24g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 187
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 8%
Cholesterol 12mg 4%
Sodium 105mg 5%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 15g
Protein 2g 4%
Vitamin C 0mg 0%
Calcium 12mg 1%
Iron 1mg 7%
Potassium 44mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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