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Dishpan Cookies


A very large batch of deliciously crisp cookies.

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  • 2 C sugar
  • 2 C brown sugar
  • 2 C coconut
  • 2 C pecans, chopped
  • 2 C vegetable oil
  • 2 C chocolate chips
  • 4 C flour
  • 4 C frosted flakes
  • 6 eggs
  • 2 tsp vanilla
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 C raw old fashioned oats


Level of difficulty Average
Cooking time 12mins
Cost Average budget


Step 1

Mix sugars & oil. Add eggs & mix well. Mix baking soda & powder with flour & add to sugar mixture. Add remaining ingredients & use a big spoon to mix well.

Step 2

Preheat oven to 350* F. Drop cookies by Tbsp full onto parchment or silicone lined pans. Bake for 10-12 minutes. Remove from oven & cool slightly before removing to racks to cool completely.


Makes up to 18 dozen cookies. For holidays add 1 large bag of holuday colored m&m's when adding chocolate chips.

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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