Dishpan Cookies II

Dishpan Cookies II

80

"These cookies have a little of everything in them, except for a dishpan."

Ingredients

1 h 25 m {{adjustedServings}} servings 173 cals
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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks.
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Reviews

80
  1. 92 Ratings

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I LOVE making and eating cookies and these were suprisingly good. Although I did use butter instead of margarine (that could be why people are getting flat cookies-I don't like using margarine-...

These were REALLY good! I usually won't rate a recipe that I've changed but the only thing I did different with these cookies was that I used real butter instead of margarine and I used 2 cups ...

i was disappointed in the chewiness everyone mentioned. i thought these came out dry. the chewiness must just be from the cereals and coconut vs the moisture retention. i cut the recipe in ha...