My Nanny’s the queen when it comes to baking, and my Papa’s the one that reaps the benefits. She’s always coming up with new cookie and candy recipes, and we’re there to pass judgement. It seemed that with each new batch we had a new winner, and it wasn’t any different with these. But I think she set the bar too high with this recipe, and they’re definitely my favorite cookie. They’re called “dishpan cookies” because this recipe makes so much dough that you have to mix it in a dishpan (or some really huge bowl). Since the recipe makes anywhere from 48-60 cookies (depending on how big you make them), it’s perfect for the holidays or for any party where you want to share a lot of goodies without doing a whole lot of work.
- 2 Cups light brown sugar
- 1 Cup white sugar
- 2 teaspoons vanilla
- 2 Cups Oil
- 4 eggs
- 4 Cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups quick oats
- 4 Cups cornflakes
- May also add nuts and raisins if you want…and why wouldn’t you want to?
- Preheat oven to 375 degrees
- In a very large bowl or dishpan, cream sugars, vanilla, oil, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes (and nuts and raisins if you’re using them).
- Use a spoon to drop the batter onto an ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.
- Bake for ten to twelve minutes or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more.
*This freezes well both as a dough and as a finished cookie.*