Dishpan Cookies

By srumbel

These are a GREAT cookie to give away. They travel well, freeze well, stay fresh longer than most cookies just sealed in a jar on the counter, and they also mail well. Even better, if you like crisp cookies, just bake them two minutes or so longer and you’ll have them! If you like chewy, bake them just until done. My family can never decide if we like these crispy or chewy, so I do half of the batch each way!
from southernplate.com

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 1/2 cups quick oats
• 4 Cups cornflakes

Preparation

Step 1

In a very large bowl or dishpan, cream sugars, vanilla, oil, 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 at 375, 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.