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.
JE Baugh 