Dishpan Cookies
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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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