This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Dishpan Cookies I

By: Tammy Elliott

"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."

Rate/Review | Read Reviews (13)

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 dozen

Ingredients

2 cups light brown sugar
2 cups white sugar
2 teaspoons vanilla extract
2 cups vegetable oil
4 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups quick cooking oats
4 cups cornflakes cereal
1 cup chopped pecans (optional)
1 cup flaked coconut (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.