Posted in Tips & Tricks

Dishpan Cookies

I can’t recall where I found this recipe but it’s been in a pile of “must make eventually” recipes that seems to get larger and larger by the week.

Anyway, I pulled it out and mixed up a batch recently just to have an excuse to use my new KitchenAid Pro 6 mixer.  They are wonderfully simple, with oatmeal and corn flakes in a basic cookie dough base.  The other great thing is that this recipe makes several dozen at once (or a couple dozen really large cookies).

Dishpan Cookies

  • 2 cups light brown sugar
  • 1 cup sugar
  • 2 tsp. vanilla
  • 2 cups butter or oil
  • 4 eggs
  • 4 cups flour (I like to blend whole wheat and unbleached white)
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1-1/2 cups quick-cooking oats
  • 4 cups corn flakes

Preheat oven to 350 degrees.

Cream sugars, vanilla, butter/oil, and eggs in a large bowl – about 2 minutes on low to medium speed.  Add flour, soda and salt and mix until well-blended – about 3 minutes.

Drop by 1/4 cup onto ungreased cookie sheets.  I prefer to do this by hand, rolling the dough into balls for nicely shaped cookies with crackled tops.

Bake for 10-12 minutes until edges are lightly browned.

This freezes well as both a dough and as a finished cookie.  To freeze the dough, roll into logs and wrap with plastic wrap and then foil.  The dough should keep indefinitely.  You can also store the wrapped rolls inside a larger zippered freezer bag.


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