Best 9 Dishpan Cookies Recipes
**Indulge in the nostalgic flavors of Dishpan Cookies with our comprehensive guide featuring three delectable recipes.**
Embark on a culinary journey back to your childhood with our curated collection of Dishpan Cookie recipes. These classic treats, often associated with church potlucks and bake sales, hold a special place in many hearts. Their simple ingredients and easy preparation make them a favorite among home bakers of all skill levels.
In this article, we present three variations of Dishpan Cookies to suit every taste preference. From the traditional recipe with its crispy edges and chewy center to a delightful peanut butter twist and a unique gluten-free option, you'll find the perfect recipe to satisfy your cravings.
Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the process of creating these delicious cookies. Gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave you with a batch of irresistible Dishpan Cookies.
DISHPAN COOKIES I
A volunteer at a Red Cross Blood Drive gave my sister this recipe years ago. This recipe will literally make a dishpan full of cookies. You will probably want to halve this recipe.
Provided by Tammy Elliott
Categories Desserts Cookies Drop Cookie Recipes
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
- Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 24.1 g, Cholesterol 12.4 mg, Fat 9.5 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 104.7 mg, Sugar 14.6 g
DISHPAN COOKIES III
These cookies have a little of everything in them. Oatmeal, cornflakes and chocolate chips add character to these fine cookies.
Provided by Fran
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a medium bowl, stir together the oil, brown sugar and white sugar until smooth. Mix in the egg and vanilla. Combine the flour, baking soda and salt, stir into the sugar mixture. Fold in the oats, cornflakes and chocolate chips. Drop by rounded spoonfuls onto a cookie sheet.
- Bake for 8 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 9.6 g, Cholesterol 5.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 42.1 mg, Sugar 5.7 g
DISHPAN COOKIES II
These cookies have a little of everything in them, except for a dishpan.
Provided by Laura and Tammy
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h25m
Yield 72
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the margarine, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Sift together the flour, baking soda, baking powder, and salt; stir into the creamed mixture until just blended. Then mix in the corn flakes cereal, rolled oats, coconut, and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.
Nutrition Facts : Calories 173.5 calories, Carbohydrate 24.9 g, Cholesterol 10.3 mg, Fat 8.1 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 156.2 mg, Sugar 16.3 g
DISHPAN COOKIES
With every bite of this cookie you get sweet, savory AND chewy....all rolled in to one!
Provided by Debbie Quimby
Categories Cookies
Number Of Ingredients 11
Steps:
- 1. Cream together brown and white sugars, oil, eggs, and vanilla.
- 2. Sift the flour, salt and baking soda together and add to creamed mixture; mix well.
- 3. Fold in the cornflakes, oats and nuts.
- 4. Drop by heaping teaspoon onto greased cookie sheet and bake at 350 degrees until golden brown (about 10 - 12 min).
LAURA & TAMMY'S DISHPAN COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the margarine, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Sift together the flour, baking soda, baking powder, and salt; stir into the creamed mixture until just blended. Then mix in the corn flakes cereal, rolled oats, coconut, and chocolate chips.
- Drop by heaping spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.
DISHPAN CHOCOLATE CHIP COOKIES
They have almost everything in them but the kitchen sink.
Provided by Jeannie
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 36
Number Of Ingredients 16
Steps:
- First find a plastic dishpan (this keeps you from burning up your mixer). Blend oatmeal in blender until a fine powder.
- Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy, nuts, raisins, and coconut.
- Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375 degrees F (190 degrees C). Makes 6 dozen.
Nutrition Facts : Calories 528.9 calories, Carbohydrate 69.5 g, Cholesterol 49.3 mg, Fat 27.9 g, Fiber 4.3 g, Protein 6.9 g, SaturatedFat 13.6 g, Sodium 262.7 mg, Sugar 45.7 g
INDIANA DISHPAN COOKIES
When they are fresh out of the oven and still warm, the cornflakes have an odd texture. But the next day, or several hours. later, these are great! Very sweet and rich if this is what you are wanting.
Provided by Penny Hall
Categories Other Snacks
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the margarine, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Sift together the flour, baking soda, baking powder, and salt; stir into the creamed mixture until just blended. Then mix in the corn flakes cereal, rolled oats, coconut, and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.
DISHPAN COOKIES
This makes a large batch of cookies, thus the name. It came from a dear, long time friend & Pen Pal from Nebraska many years ago. They can be frozen and thawed later. And it is a great way to use up left over cereals.
Provided by Dee Osier
Categories Chocolate
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a large bowl, mix all ingredients (I use the largest Tupperware Bowl). Use hands if necessary to mix ingredients well. I have used latex surgical gloves to keep the ingredients from sticking to my hands.
- 2. Measure about an eighth of a cup or less of cookie dough into hand to form a little ball. Bake on ungreased cookie sheet about 1 inch apart.
- 3. If you use a tablespoon measure to scoop from bowl you should get about 75 to 100 cookies. I freeze some in an air tight container for later. Almost any flake cereal can be used so it is a great way to use up dabs of left over cereal and also the nuts of your choice.
DISHPAN COOKIES
Categories Dessert Bake Kid-Friendly Phyllo/Puff Pastry Dough
Yield 10 dozen
Number Of Ingredients 10
Steps:
- Cream brown sugar, white sugar, oil, eggs and vanilla together. By hand (or lg. kitchen aid mixer)combine the dry ingredients with the creamed together ingredients. Roll into small balls and bake for about 15-16 min. on 325 degrees.
Tips:
- Use unsalted butter at room temperature to ensure the cookies spread evenly.
- Cream the butter and sugar together until light and fluffy to incorporate air and create a smooth texture.
- Gradually add the eggs one at a time, beating well after each addition to prevent curdling.
- Use a large mixing bowl to allow for easy mixing and to prevent spilling.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Bake the cookies in a preheated oven at the specified temperature for the recommended time to achieve the desired texture and doneness.
- Allow the cookies to cool completely on a wire rack before storing or enjoying to prevent them from becoming soggy.
Conclusion:
The Dishpan Cookie is a classic and versatile recipe that yieldsอร่อย and chewy cookies. With its simple ingredients and straightforward preparation, this recipe is perfect for bakers of all skill levels. Whether you prefer traditional chocolate chip cookies, nutty oatmeal cookies, or festive gingerbread cookies, there is a Dishpan Cookie variation to suit your taste. Experiment with different add-ins and decorations to create unique and personalized cookies that will delight your family and friends. So gather your ingredients, preheat your oven, and embark on a baking adventure with the Dishpan Cookie recipe.
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