Recipe by Meredith
"The kids will enjoy helping with this recipe! This recipe yields a lot of cookies, so freeze the excess in freezer bags for later! Note: You will need a very large bowl (or dish pan) for mixing."
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light brown sugar
1 1/2 cups
Oh, my gosh, I think I died and went to heaven!absolutely scrumptious! I didn't have dates or raisins on hand so substituted 2c. rainbow mini chips and walnuts for the pecans but this is now my all time favorite recipe.love the fact it uses oil instead of butter or marg., makes it really easy to cream.
I made these and the ingredients list does not call for butter. Also, the instructions do not say when to put the white sugear in. Cookies were not good.
These are the best cookies, I have ever tasted. I love it because it yields so much. It makes it so nice to be able to freeze the dough and bake whenever you run out of cookies. The only problem is the cookies don't last long around my house. They are so easy to make.
I don't think I've made cookies with oil before and I'm impressed with the ease of preparation and lightness of the cookie. The flavor was a tiny bit bland; however I didn't use the dates or raisins, and maybe the taste would have been improved by those additions. I will try it again with part whole wheat flour or more brown, less white sugar or maybe a touch of spice. I do love the appearance and the crispy outside, chewy center. I baked at 350 for about 10 minutes. Thank you Meredith.
I had my kids help and they had fun with this. Because my kids aren't too fond of pecans, coconut and dates, I used my food processor to blend these ingredients up fine so they just didn't see them as well. (What they can't see, they can't complain about right?) Anyway, they went over really well with them. I dinged this recipe only 1 star because it had a slight oil-y taste, but it didn't detract from the cookies much. (Perhaps I should have used vegetable oil instead of canola...) It makes about a double batch of cookies, so you can easily halve it and freeeze part. Thanks for a great recipe as printed.
Great recipie. A new favorite! I used whole wheat flour instead of white to get a nuttier flavor and I reduced the oil to 1& 1/2 cups so the cookies are nolonger crumbly. This is a fun recipie.
wow, these were really good! I only made half a batch, and got about 45 cookies out of it! The kids really had fun making these cookies with me. I didn't change a thing, and I was surprised how many people liked them, because usually, my family always has something to complain about! Especially if it doesn't have chocolate in it!
I made these for the office and found that they were some of the best cookies most of my co-workers had ever eaten. I got raves for them and at least a dozen people asked for the recipe. I have been told I must make them again.
A couple notes when you make them. First, they are very crumbly and dry when you put them on the baking sheet. Don't worry, they rise a little and get chewy and are not dry. Don't worry about the lack of butter, but use a good quality of oil. Also, I tried the time at 10-14 minutes but had to cook 17-18 to get them to brown.
* Percent Daily Values are based on a 2,000 calorie diet.
Dish Pan Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 93
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