Dishpan Cookies I Recipe

Ingredients <br>- 2 cups light brown sugar <br>- 2 cups white sugar <br>- 2 teaspoons vanilla extract <br>- 2 cups vegetable oil <br>- 4 eggs <br>- 4 cups all-purpose flour <br>- 2 teaspoons baking soda <br>- 1 teaspoon salt <br>- 1 ½ cups quick cooking oats <br>- 4 cups cornflakes cereal <br>- 1 cup chopped pecans (optional) <br>- 1 cup flaked coconut (optional) <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans. <br>step 3: Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. <br>step 4: Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies. <br>

Ingredients
- 2 cups light brown sugar
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups vegetable oil
- 4 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups quick cooking oats
- 4 cups cornflakes cereal
- 1 cup chopped pecans (optional)
- 1 cup flaked coconut (optional)

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
step 3: Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
step 4: Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.

Mastodon Share