Dish Pan Cookies Recipe - Allrecipes.com
Dish Pan Cookies Recipe
  • READY IN hrs

Dish Pan Cookies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a cookie sheet.
  2. Cream white sugar, brown sugar, eggs, vegetable oil and vanilla together in a large bowl or dishpan. In a separate bowl combine flour, baking soda and salt. Stir the flour mixture into the creamed sugar; mix until well combined.
  3. Stir corn flakes, oats, coconut, pecans, dates and raisins into the dough. You will most likely need to use your hands to mix everything thoroughly. Shape the dough into 1 1/2 to 2 inch balls and press them down lightly onto a greased cookie sheet.
  4. Bake in a preheated 325 degrees F (165 degrees C) oven for 10 to 14 minutes or until golden.
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Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2005

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.

 
Most Helpful Critical Review
Dec 13, 2006

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.

 

19 Ratings

Feb 24, 2003

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.

 
Jul 24, 2006

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.

 
Mar 03, 2008

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.

 
Sep 26, 2008

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.

 
Nov 06, 2006

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!

 
Nov 30, 2006

These cookies are one of the best I have ever made. My family does not care for dates so instead I used chopped dried cranberries and they are excellent.

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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