Do you remember those delectable cookies from grandma’s kitchen that filled the air with a sweet aroma and warmed your heart? That’s right, I’m talking about the classic Dishpan Cookies. These aren’t just cookies; they are a nostalgic trip back to simpler times. Originating from the need to make large scale cookies during the festive season, these cookies were traditionally made in dishpans, hence the name. The recipe has been passed down through generations since the early 20th century, making it a treasured relic of culinary history. What makes these cookies special is their unique combination of ingredients. The crunch of cornflakes, the sweetness of coconut, the richness of chocolate chips, and the optional addition of nuts create a symphony of flavours that dance on your palate. I absolutely adore this recipe because it’s not only delicious but also incredibly easy to make. You just need to mix all the ingredients in a large bowl (or a dishpan if you’re keeping it old school), drop them on a cookie sheet and bake. Voila! Your Dishpan Cookies are ready! These cookies are perfect for any occasion, be it a family gathering or a solo treat-yourself moment. So why not take a sweet trip down memory lane with these delightful Dishpan Cookies?
Ingredients
- 2 c. brown sugar
- 2 c. granulated sugar
- 2 c. oil
- 4 eggs
- 1/4 tsp. baking powder
- 1 tsp. salt
- 4 c. flour
- 1 1/2 c. quick cooking oats
- 2 c. coconut
- 4 c. corn flakes, not crushed
- 6 oz. chocolate chips
- 1 c. nuts (optional)
Baking Instructions
- Cream together the sugars, oil and eggs.
- Add baking powder, salt, flour and oats; mix well.
- Then add coconut, corn flakes, chocolate chips and nuts (optional).
- Mix well.
- Drop on cookie sheet.
- Bake 10 to 12 minutes at 325°.
- This takes a very large bowl to mix in.
Calorie: 150
Total cooking time: 30 minutes
Difficulty level: Easy
Welcome to the Kitchen Chaos
Hello, good folks! Today, I’m going to share my experience on preparing something I like to call “Dishpan Cookies”. Why ‘Dishpan’? Well, because it’s just about as chaotic as it sounds! With ingredients like 2 c. brown sugar, 2 c. granulated sugar, 2 c. oil, 4 eggs, 1/4 tsp. baking powder, 1 tsp. salt, 4 c. flour, 1 1/2 c. quick cooking oats, 2 c. coconut, 4 c. corn flakes (not crushed, mind you!), 6 oz. chocolate chips, and 1 c. nuts (optional), you can tell things are about to get messy.
The Sweet and Sticky Beginning
We kick things off by creaming together the sugars, oil, and eggs. Now, you may think you’re in a wrestling match with the brown sugar, but don’t worry, it’s just putting up a fight because it doesn’t want to leave its cozy bag. And “cream together”? Sounds like a pop band reunion, doesn’t it?
The Mixing Bowl Workout
Next, we add the baking powder, salt, flour, and oats, and mix well. Hear that? That’s the sound of your arm muscles crying. But hey, who needs a gym when you’ve got a mixing bowl and some stubborn flour?
The Cereal and Chocolate Invasion
Then, we add coconut, corn flakes, chocolate chips, and nuts (if you’re into that). Now, I don’t know about you, but seeing cornflakes in a cookie recipe is like spotting a penguin in the desert. It’s odd, it’s puzzling, but it’s also intriguing enough to make you want to see how it turns out!
The Baking Symphony
Once everything’s mixed together, you drop the dough on a cookie sheet, and then bake for 10 to 12 minutes at 325°. It’s like conducting a symphony, but instead of instruments, you have an oven, and instead of music, you have the delicious smell of cookies wafting through your home.
The Aftermath
Just remember, this recipe requires a very large bowl to mix in, otherwise, you’ll end up with a kitchen that looks like a powdered sugar bomb went off. But hey, if you’re not making a mess, are you even baking?
So there you have it, folks! My messy, chaotic, and utterly delicious journey making Dishpan Cookies. If my escapades have inspired you to take on this recipe, remember: chaos in the kitchen is just flavor waiting to happen. Happy baking!
