INDIANA DISHPAN COOKIES
When they are fresh out of the oven and still warm, the cornflakes have an odd texture. But the next day, or several hours. later, these are great! Very sweet and rich if this is what you are wanting.
Provided by Penny Hall
Categories Other Snacks
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). 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. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.
DISHPAN COOKIES
With every bite of this cookie you get sweet, savory AND chewy....all rolled in to one!
Provided by Debbie Quimby
Categories Cookies
Number Of Ingredients 11
Steps:
- 1. Cream together brown and white sugars, oil, eggs, and vanilla.
- 2. Sift the flour, salt and baking soda together and add to creamed mixture; mix well.
- 3. Fold in the cornflakes, oats and nuts.
- 4. Drop by heaping teaspoon onto greased cookie sheet and bake at 350 degrees until golden brown (about 10 - 12 min).
DISHPAN COOKIES I
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.
Provided by Tammy Elliott
Categories Desserts Cookies Drop Cookie Recipes
Yield 60
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 24.1 g, Cholesterol 12.4 mg, Fat 9.5 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 104.7 mg, Sugar 14.6 g
FRIENDSHIP DISHPAN COOKIES
This recipe is supposed to be passed from friend to friend. It is a friendship exchange recipe and it requires a dishpan-size bowl to make them as it makes 10 DOZEN cookies. Take them to friendship parties or cookie exchanges.
Provided by Darlene Summers
Categories Drop Cookies
Time 45m
Yield 10 Dozen, 120 serving(s)
Number Of Ingredients 12
Steps:
- Combine oil and brown sugar in a very large bowl or dishpan.
- Add remaining ingredients in the order given, mixing well after each addition.
- Drop by spoonfuls onto ungreased cookie sheet; flatten slightly.
- Bake at 325° for 10 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 105.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 7, Sodium 42.8, Carbohydrate 13.4, Fiber 0.6, Sugar 8.6, Protein 1
DISHPAN COOKIES III
These cookies have a little of everything in them. Oatmeal, cornflakes and chocolate chips add character to these fine cookies.
Provided by Fran
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a medium bowl, stir together the oil, brown sugar and white sugar until smooth. Mix in the egg and vanilla. Combine the flour, baking soda and salt, stir into the sugar mixture. Fold in the oats, cornflakes and chocolate chips. Drop by rounded spoonfuls onto a cookie sheet.
- Bake for 8 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 9.6 g, Cholesterol 5.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 42.1 mg, Sugar 5.7 g
LAURA & TAMMY'S DISHPAN COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). 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. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.
LAURA & TAMMY'S DISHPAN COOKIES [80]
Steps:
- Preheat oven to 350 degrees F (175 degrees C). 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. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.
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- In a very large bowl or dishpan, cream sugars, vanilla, oil, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes.
- Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.
- Bake for ten to twelve minutes at 375, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast. *This freezes well both as a dough and as a finished cookie.
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