DISHPAN COOKIES

I really like cookies. They are typically easy to make and easy to store, even in the freezer. My husband can take them to work in his lunch and it's easier to be disciplined as I can have just one cookie and not keep taking bites off that lovely cake that's sitting there! This is such an interesting recipe. I think it originally got it's name because the recipe was so large you had to use your dishpan to make them in, there wasn't a bowl big enough. I've cut the recipe down and added a few extras. I think they are easy and wonderful. I can imagine having them with vanilla ice cream with a drizzle of caramel sauce, the ultimate dessert. Enjoy!

Here's all you'll need. It's quite a few things, but all simple stuff.

Cream the butter.

Add eggs, vanilla and sugars.

Once mixed, add the flour.

Mix until well blended. Then scrape down the sides of the bowl.

Add all the remaining ingredients.

It's a very stiff batter, so using a stand mixer is the easiest way if you have one.

Using a 2T ice cream scoop, scoop out onto a cookie sheet. I like to line them with release, it's the best.

Like little soldiers, all in a row...

To help them out a little, I take my fingers and just push the center down, just a little.

Looking lovely in the oven.

Remove from the oven and let them cool for a few minutes on the cookie sheet. These are a little underdone. My daughter loves them on the chew side. So I made one dozen this way.

Move to a wire rack. These will set up nicely. They are soft at first, but I like them chewy. If you want them crunchier, cook for a couple more minutes. See how the edges are just slightly browned. I think they're perfect that way.

If they can make it to a plate before you eat them, they look fabulous on red! No need to plate, just eat!

You could also enjoy them with a little milk, or ice cream. Either way, just enjoy them!!

Dishpan Cookies

Print version

Ingredients

1 cup brown sugar

1 cup sugar
1 1/2 stick butter
2 whole eggs

1 1/2 tsp vanilla
1 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 cups flour
3/4 cups oats
1 cups coconut
2 cups corn flakes (uncrushed)
3/4 cup chocolate chips
1 cup nuts – chopped

Directions

Cream together sugars, oil and eggs, add vanilla. Stir in baking soda, baking powder, salt and flour. Add oats, coconut, corn flakes (not crushed), chocolate chips and nuts.
Drop out on a cookie sheet lined with release or greased. You can also use a 2T ice cream scoop for uniform size and shape.

Bake at 325º for 10-12 or until just slightly browning. Do not overbake. I found that they cook best on convection if you have it. They will be a little flatter if cooked in a regular oven, but still taste fabulous.

Remove from oven and let cool on pan for 3-5 minutes. Then cool completely on a wire rack.

Using a 2T scoop, this make 36 cookies.