Dishpan Cookies II Recipe

Ingredients <br>- 2 cups margarine <br>- 2 cups white sugar <br>- 2 cups packed brown sugar <br>- 4 eggs <br>- 4 cups all-purpose flour <br>- 2 teaspoons baking soda <br>- 1 teaspoon baking powder <br>- 1 teaspoon salt <br>- 4 cups cornflakes cereal <br>- 1 ½ cups rolled oats <br>- 2 cups flaked coconut <br>- 3 cups semisweet chocolate chips <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 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. <br>step 3: Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Cool on wire racks. <br>

Ingredients
- 2 cups margarine
- 2 cups white sugar
- 2 cups packed brown sugar
- 4 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 cups cornflakes cereal
- 1 ½ cups rolled oats
- 2 cups flaked coconut
- 3 cups semisweet chocolate chips

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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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