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Dishpan Cookies

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Submitted by crsunshine

Dishpan cookies loaded with oats, corn flakes, coconut, and nuts. A classic farmhouse batch cookie so big you mix it in a dishpan. Crispy edges, chewy centers.

YIELD

24 servings

PREP

10 min

COOK

10 min

READY

20 min

Dishpan cookies earned their name because the batch is so massive you need a dishpan to mix it all. This farmhouse classic combines oats, corn flakes, shredded coconut, and nuts into a dough held together with brown sugar, white sugar, eggs, and liquid shortening.

The corn flakes are what make these cookies distinctive. They shatter into crispy shards throughout the dough, creating pockets of crunch that oatmeal cookies alone can’t deliver. Combined with the chewiness from the oats and the nuttiness from the coconut, every bite has a different texture.

Drop them by the teaspoon, not the tablespoon. These spread more than you’d expect thanks to the liquid shortening. Spacing them at least 2 inches apart on the sheet saves you from one giant cookie slab.

Chef Tips

  • Don’t crush the corn flakes when mixing. Fold them in gently at the end to keep those crispy pieces intact.
  • Liquid shortening makes the difference. It creates a crispier edge than solid shortening or butter would. That’s authentic to the original dishpan cookie texture.
  • Pull at 8 minutes if you want chewy centers. They’ll look slightly underdone on the sheet but firm up as they cool. At 10 minutes you get a crunchier cookie throughout.
  • Store in an airtight container to keep the corn flake crunch from going stale. They soften quickly in humidity.

Variations

  • Chocolate chip version: Add 2 cups of chocolate chips for a loaded dishpan cookie.
  • Trail mix style: Swap the nuts for a mix of sunflower seeds, dried cranberries, and pepitas.

Ingredients

2 473
CUPS ML BROWN SUGAR *
2 473
CUPS ML SUGAR
white
2 473
CUPS ML VEGETABLE SHORTENING
liquid *
4 4
LARGE LARGE EGGS
2 10
TEASPOONS ML VANILLA EXTRACT
4 946
1 ½ 355
CUPS ML ROLLED OAT
2 10
TEASPOONS ML BAKING SODA
3 710
CUPS ML CORN FLAKE
1 ½ 355
CUPS ML NUTS
1 5
TEASPOON ML SALT

Directions

Cream sugars, oil, eggs, and vanilla.

Mix in gradually the last 7 ingredients.

Drop by teaspoon on ungreased cookie sheet.

Bake in a 350℉ (180℃) F oven for 8 to 10 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 269 25% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 191mg 8%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 12%
Sugars g
Protein 13g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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