Dishpan Cookies

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.