Dishpan Cookies II

Dishpan Cookies II

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

1 h 25 m servings 173 cals
Serving size has been adjusted!
Original recipe yields 72 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 81
  1. 95 Ratings

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Most helpful positive review

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-...

Most helpful critical review

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 ha...

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Least positive
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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-...

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 ...

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 ha...

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

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 co...

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.

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....

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!

This is officialy our family's favorite cookie. I get bored with the typical chocolate chip cookies and these are a great change. I always make them with butter instead of margarine. They are al...

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