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Dishpan Cookies IV

By: MELISSA CAZEL  
"This recipe has been in my family for generations, they are award winning cookies! Enjoy."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 68 people have saved this

Prep Time:
30 Min
Cook Time:
10 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 dozen large cookies
 

Ingredients

  • 2 cups vegetable oil
  • 2 cups brown sugar
  • 2 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups rolled oats
  • 4 cups cornflakes cereal
  • 2 cups flaked coconut
  • 1 1/2 cups salted peanuts

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Mix in the rolled oats, cornflakes, coconut and peanuts. Drop by heaping tablespoonfuls 3 to 4 inches apart onto the prepared cookie sheets. Flatten slightly.
  3. Bake for 10 to 12 minutes in the preheated oven, or until top is lightly browned. Allow cookies to cool one minute on the baking sheet before removing to wire racks to cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 319 | Total Fat: 17.4g | Cholesterol: 24mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by KAT312 
These are awesome cookies! My Mom used to make them and we called them Spellbinder cookies. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2009 by kitchen dabbler 
These were quite good cookies with a great texture. I was a little disappointed that in spite... MORE

 
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