Dishpan cookies satisfy cereal craving

Dishpan cookies offer a sweet breakfast treat

Often I grab a granola bar or cookie for breakfast. I can eat Dishpan Cookies any time and feel no guilt in scarfing down a couple with a glass of milk. After all, these cookies are full of crushed cornflakes baked right into their golden interiors. I was curious about the name and discovered variations on how these addictive cookies earned this moniker.

The number it yields, about five dozen, could fill a dishpan, and a little bit of everything is added in to the mix were some explanations. These are really simple cookies that I refer to as cereal cookies. That is what they taste and look like to me. I can’t stop eating these because they are so light (no butter, just canola oil) and flavorful sweetness, crunchiness and a distinct vanilla finish.

Some cooks who make this recipe tell me it’s too hard to mix, even in a large mixing bowl. The secret for me is to mix these by hand. The dough will become so thick that it will be extremely difficult to stir. The other time consuming factor is crushing four cups of cornflakes. This step can be simple if you pour cornflakes into large Ziplock bags and whack them a large spoon. You can also use a food processor, but be careful not to overdo it. Part of this cookie’s allure is the crunchy texture of the flakes.

These sweet and salty cookies are in my top five favorites of all time. So simple, but most food tastes best this way, at least to me.

Dishpan Cookies

2 cups granulated sugar

2 cups brown sugar

2 cups canola oil

4 large eggs

2 teaspoons vanilla

4 cups flour

1 teaspoon salt

2 teaspoons baking soda

4 cups all-purpose flour

1 1/2 cup quick cooking oats

4 cups crushed cornflakes

Preheat oven to 350 degrees. Mix first 5 ingredients; sift flour, salt and soda. Add uncooked oatmeal. Crush cornflakes. Drop be teaspoonful onto greased cookie sheet.

Bake for 8 to 10 minutes or until edges of cookie begin to turn golden brown.

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Posted by admin on Jan 13 2012. Filed under Sweet Tooth. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry