"This recipe has been in my family for generations, they are award winning cookies! Enjoy." — MELISSA CAZEL
Watch video tips and tricks
1 1/2 cups
1 1/2 cups
These were quite good cookies with a great texture. I was a little disappointed that in spite of all the good things in them they were a little bland. I think next time I might try some peanut butter instead of all the oil. You definately must mix these in a dishpan! I am sure the amount of cookies is wrong as I used a 1/4 c. to scoop the dough and ended up with 5 doz monster sized cookies that did disappear quickly.
These are awesome cookies! My Mom used to make them and we called them Spellbinder cookies. She would drizzle a sugar glaze in a spriral atop the cookies...yummm!!
So, so yummy! One of the best cookies ever to come out of my oven. I will revise my rating to 5 stars when I figure out how to keep them from flattening out. Truly Awesome cooked, but the uncooked batter ROCKED!!!
I love this cookie recipe. I make a double recipe, divide it into smaller batches with a wide variety of add-ins. We love butterscotch chips and coconut in one, chocolate chip chips and pecans in another, Reese's peanut pieces in another and from there I just use my imagination. My kids always thought they were different recipes. They had had no idea it was always the basic dishpan recipe. M & Ms, White chocolate, craisins, raisins and nuts.... They are all really good options to mix & match with.
* Percent Daily Values are based on a 2,000 calorie diet.
Dishpan Cookies IV
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 155
See how to make these peanut butter cocoa-flavored cookies.
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.
These tasty no-bake cookies are made with oatmeal, peanut butter, and cocoa.