Dishpan Cookies II Recipe -
Dishpan Cookies II Recipe

Dishpan Cookies II

Recipe by  

"These cookies have a little of everything in them, except for a dishpan."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the margarine, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Sift together the flour, baking soda, baking powder, and salt; stir into the creamed mixture until just blended. Then mix in the corn flakes cereal, rolled oats, coconut, and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Jun 04, 2006

I LOVE making and eating cookies and these were suprisingly good. Although I did use butter instead of margarine (that could be why people are getting flat cookies-I don't like using margarine-plus why skimp when it's a cookie) and I ALWAYS need a squirt or two of vanilla in any of my cookies. These had a nice and different crunch with the cornflake ingredient and they were very yummy! Will def make again. I also made half the recipe and that was plenty of cookies.

Most Helpful Critical Review
Mar 27, 2003

i was disappointed in the chewiness everyone mentioned. i thought these came out dry. the chewiness must just be from the cereals and coconut vs the moisture retention. i cut the recipe in half and it filled my mixing bowl, so if you do the full recipe, you will need a huge bowl and strength to mix all the ingredients. you can't really use a power mixer when adding the final ingredients: cereals, chips and coconut.

Jul 23, 2004

These were REALLY good! I usually won't rate a recipe that I've changed but the only thing I did different with these cookies was that I used real butter instead of margarine and I used 2 cups of chocolate chips instead of 3. My kids and hubby LOVED these cookies. I also refrigerated the dough for 2 hours and that helped them from being so flat. I loved that they were so chewy.

Oct 08, 2003

The cookies are great...crispy and chewy. But the recipe is very large. You will need a very powerful mixer too.

Dec 07, 2006

WOW! Now this is an awesome cookie! I was looking for a recipe for Cowboy cookies and this one had the same ingredients, so I used it. I added raisins and walnuts and they were so good. These cookies did not flatten when cool. Just the right texture a little crisp on the outside and soft on the inside. I had to bake them longer, about 15 minutes was perfect but I made them pretty big. The batch was so big I couldn't fit it all in the mixer (Kitchen Aid), so I mixed the rest of the ingredients with my hands. I am going to try different variations. Like butterscotch chips and walnuts, no raisins. I am sure these will be in my cookie jar for years to come! Thank you.

Dec 02, 2005

Really yummy warm! I used Splenda in place of the sugars & cut the recipe in half. Splenda in cookies doesn't flatten so I had to flatten them before baking.

May 14, 2007

I can cook, but a baker I am not..UNTIL TODAY!!! This recipe is wonderful. The corn flakes scared me a little, but in the end I like it. I followed the recipe to the letter and they are perfect. These are fantastic cookies. I did need to bake them about 14 minutes.

May 08, 2007

Love these cookies! This is one for my recipe box. I used butter and cut the recipe in 1/2. Cooked them 10 min. New favorite!


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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 156 mg
  • 6%

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

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