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Chewy Dishpan Cookies

by Laura

Chewy dishpan cookies (aka kitchen sink cookies) are my second favorite cookie from the Christmas cookie recipes I have shared with you this week.

The name of these chewy dishpan cookies comes from the fact that the recipe makes so many cookies, you had to mix them in a dishpan of kitchen sink. However, I’ve scaled the recipe down to make it more manageable. You can just mix these up in a Kitchen Aid mixer. However, feel free to double it, just make sure you have a bowl or dishpan big enough to mix it in.

There are a few things that make this cookie unique. First is this cookie is not made with butter or shortening. The are actually made with oil. Just use a oil without flavor. I use canola oil.

Chewy Dishpan Cookies | realmomkitchen.com

The cookie uses both white sugar and brown sugar. The brown sugar gives it that nice chewy texture. Then you have eggs, flour, baking soda, and salt. The last two ingredients are what make this cookie have the unique texture and flavor that it does. It has oil and corn flakes. Yep, you heard that right! Cornflakes! The oats added to the chewy factor, but the corn flakes give it this pockets of crunch!

Now one thing I did need to tell you about these cookies. They don’t tastes the best if you eat them warm from the oven. I believe that is due to the fact that oil is used in the cookie. However, allow them to cool completely and they are fabulous!

I used my large cookie scoop to make these and was able to get 2 dozen large cookies. I would think if you used the regular sized cookie scoop, you would get 3 dozen.

Chewy Dishpan Cookies | realmomkitchen.com

Here is what you need to make the
Dishpan Cookies

  • BROWN SUGAR
  • SUGAR
  • VANILLA
  • NON-FLAVORED OIL (I USE CANOLA)
  • EGGS
  • FLOUR
  • BAKING SODA
  • SALT
  • QUICK OATS
  • CORNFLAKES
Print
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Chewy Dishpan Cookies


  • Author: Laura
  • Total Time: 25 minutes
  • Yield: 2 dozen 1x

Ingredients

Scale
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla
  • 1 cup non-flavored oil (I use canola)
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup quick oats
  • 2 cups cornflakes

Instructions

  1. In a large bowl, cream  the brown sugar, sugar, vanilla, oil, and eggs.
  2. In a separate bowl, whisk the flour, baking soda, and salt together. Add to the creamed mixture and mix until combined. Mix in the oats and cornflakes until evenly distributed.
  3. Using a large cookie scoop, scoop the dough onto an ungreased cookie sheet. This batter might be a little dry. You may have to squish it together with your hands to get it into a ball when you put it onto the pan.
  4. Bake for 8 to 10 minutes at 375 degrees just until edges are lightly browned. If you cook these too long you will end up with a crunchy cookie. Allow to cool on the cookie sheet for a minute and then remove to a cooling rack. Allow cookies to cool completely. Makes 2 dozen large cookies.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Keywords: cookies, cookie exchange, dishpan cookies, cookie recipe

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This recipe is adapted from Southern Plate.

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