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Dish Pan Cookies

Dish Pan Cookies

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Meredith

Meredith

The kids will enjoy helping with this recipe! This recipe yields a lot of cookies, so freeze the excess in freezer bags for later! Note: You will need a very large bowl (or dish pan) for mixing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a cookie sheet.
  2. Cream white sugar, brown sugar, eggs, vegetable oil and vanilla together in a large bowl or dishpan. In a separate bowl combine flour, baking soda and salt. Stir the flour mixture into the creamed sugar; mix until well combined.
  3. Stir corn flakes, oats, coconut, pecans, dates and raisins into the dough. You will most likely need to use your hands to mix everything thoroughly. Shape the dough into 1 1/2 to 2 inch balls and press them down lightly onto a greased cookie sheet.
  4. Bake in a preheated 325 degrees F (165 degrees C) oven for 10 to 14 minutes or until golden.
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Reviews

CHEEKYMAN
20

CHEEKYMAN

10/18/2005

Oh, my gosh, I think I died and went to heaven!absolutely scrumptious! I didn't have dates or raisins on hand so substituted 2c. rainbow mini chips and walnuts for the pecans but this is now my all time favorite recipe.love the fact it uses oil instead of butter or marg., makes it really easy to cream.

BUBBY JOE
10

BUBBY JOE

2/24/2003

These are the best cookies, I have ever tasted. I love it because it yields so much. It makes it so nice to be able to freeze the dough and bake whenever you run out of cookies. The only problem is the cookies don't last long around my house. They are so easy to make.

GRANNYLOOHOO
6

GRANNYLOOHOO

7/24/2006

I don't think I've made cookies with oil before and I'm impressed with the ease of preparation and lightness of the cookie. The flavor was a tiny bit bland; however I didn't use the dates or raisins, and maybe the taste would have been improved by those additions. I will try it again with part whole wheat flour or more brown, less white sugar or maybe a touch of spice. I do love the appearance and the crispy outside, chewy center. I baked at 350 for about 10 minutes. Thank you Meredith.

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