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.
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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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