Dishpan Cookies I Recipe -
Dishpan Cookies I Recipe

Dishpan Cookies I

Recipe by  

"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. You will probably want to halve this recipe."

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Ingredients Edit and Save

Original recipe makes 10 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
  3. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
  4. Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2008

This is a really easy cookie to make. My recommendation is to crush the cornflakes before adding into the mix. I did a 2-cookie test and was able to correct this by crushing the dough before making additional cookies. I adjusted the recipe to make "30" and used a medium scoop to make very uniform cookies. I got about 3 dozen cookies from the recipe adjustment. I found that 10 minutes in my 350* gas oven was perfect for a chewy, soft cookie. I used both a baking stone and lined baking sheet. I found both to be effective for a good final product. I took some cookies over for my mom to test. She said that it tasted like a "professional" cookie. I liked that. I will make this cookie again and add more oats (1 cup) and more shredded coconut (3/4 cup). (This is for a 30 cookie batch.)

Most Helpful Critical Review
Apr 21, 2003

This is what I call a very reliable cookie. It very sweet but in a plain Jane kind of way. Excellent for after school snacks or picnics. If you like sweet and extra crunchy this cookie should hit the spot.


21 Ratings

Mar 16, 2011

These are amazing. I was really skeptical, but I had all the ingredients, so I made a small batch. I need to make more. These are the perfect combination of crunchy and chewy. I used my large cookie scoop which holds a rounded tablespoon. I made some with and some without coconut (DH doesn't like the stuff). Both were delicious. Thanks for a tasty recipe that I will definitely make again!

Jul 06, 2010

love it (so chewy) even without any nuts and raisins. this one is super easy to make , i done it within 30mins.!!

Jun 25, 2007

I loved them!! I used more coconut just because I love it. Also special K instead of cornflakes just because that's all I had, may be healthier too :)

Jun 24, 2003

This was a good recipe. I used Special K instead of corn flakes, and rasins instead of pecans and coconut and they still turned out great. They almost had a flavor reminiscent of funnel cakes. I scaled the recipe down to 15 and they turned out great.

Jun 22, 2011

Love this cookie. My family usually goes nuts for Toll House cookies more than any other (they are "the best cookie" according to them) -- but they love this one just as much (and that's saying something) My husband loves that they have coconut and sometimes wants me to add raisins as well, which they do not necessarily need but they are also very good with them I have to say. I make the full amount (which is a LOT of cookies) and fill my jar then roll rest of dough into wax paper and put rolls in a freezer zip bag to take out and slice and bake as needed. Wonderful cookie!

Apr 11, 2011

I did halve the recipe and once I made them, realized I was out of oatmeal, so I skipped it and they were still really good! Can't wait to make them with the oatmeal! :)


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 105 mg
  • 4%

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

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