Dishpan Cookies

By Texaschef11

Ingredients

• 2 Cups light brown sugar
• 1 Cup white sugar
• 2 teaspoons vanilla
• 2 Cups Oil
• 4 eggs
• 4 Cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 ½ cups quick oats
• 4 Cups cornflakes

Preparation

Step 1

In a very large bowl or dishpan, cream sugars, vanilla, il, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes.

Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.

Bake for ten to twelve minutes in a preheated oven, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast.
*This freezes well both as a dough and as a finished cookie.