Dishpan Cookies

Name: Dishpan Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. brown sugar; 1 c. oil; 4 eggs; 4 c. flour; 2 tsp. baking soda; 1 1/2 c. oatmeal; 1 small pkg. chocolate chips; 2 c. white sugar; 1 c. margarine; 2 tsp. vanilla; 1 tsp. salt; 1 c. coconut (optional); 2 c. corn flakes

Eats Now Editorial Team · 2660 kcal · Baking & Desserts

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Dishpan Cookies – a delicious recipe with brown sugar, oil, eggs, flour, baking soda, oatmeal. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

2 c. brown sugar
1 c. oil
4 eggs
4 c. flour
2 tsp. baking soda
1 1/2 c. oatmeal
1 small pkg. chocolate chips
2 c. white sugar
1 c. margarine
2 tsp. vanilla
1 tsp. salt
1 c. coconut (optional)
2 c. corn flakes

1
Beat with mixer in bowl, the brown sugar, white sugar, oil, margarine, eggs and vanilla.
2
In a separate large bowl, mix the flour, salt, baking soda, coconut, oatmeal, cornflakes and chocolate chips.
3
Combine and mix.
4
Drop by teaspoon onto cookie sheet.
5
Bake 8 to 10 minutes at 325u00b0.

2660

kcal

Calories

Fat

453

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. brown sugar, 1 c. oil, 4 eggs, 4 c. flour, and more.

Yes, Dishpan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
2660 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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