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Print Recipe

Dessert

Dishpan Cookies

About the Recipe

Ingredients

Makes 36 cookies

1 cup butter, room temperature
1 cup sugar
1 cup light brown sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups cornflakes cereal
¾ cup rolled oats (regular, not quick)
1 cup sweetened flaked coconut
1 ½ cups semisweet chocolate chips
½ cup chopped toasted pecans

Directions

Preheat oven to 350°F.
Line baking sheets with parchment paper.
In a large bowl, using an electric mixer, cream together the butter, sugar and brown sugar until smooth and creamy.
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, chocolate chips and pecans.
Drop by 2-tablespoon scoops onto prepared baking sheets.
Bake 8-10 minutes, until edges are lightly browned.
Cool on wire racks.

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