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.
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!
- BROWN SUGAR
- NON-FLAVORED OIL (I USE CANOLA)
- BAKING SODA
- QUICK OATS
This recipe is adapted from Southern Plate.