Dishpan Cookies

These Dishpan Cookies have a perfectly soft and chewy center with slightly crispy edges. They're loaded with oats, cornflakes, coconut and chocolate chips for an amazing texture and flavor!

These Dishpan Cookies have a perfectly soft and chewy center with slightly crispy edges. They’re loaded with oats, cornflakes, coconut and chocolate chips for an amazing texture and flavor!

You guys know I love just about any version of a chocolate chip cookie. Is it getting old? Do I need to find a new obsession?

I just never get sick or tired or bored of chocolate chip cookies. I just don’t. I hope you don’t either. Because that would make me sad.

These Dishpan Cookies are so so fun. They have some interesting add-ins, like cornflakes, coconut and oats which give them a chewy texture with slightly crispy edges. Sounds good, right?

They seem kind of old-fashioned to me for some reason. Like maybe the Pioneer people gobbled them up in between shucking corn and whittling.

I mean, of course that’s not the truth…because the pioneer people didn’t eat cornflakes. Or sweetened flaked coconut. Or probably even chocolate chips.

But you get what I’m saying, right?

Anywayyyyy.

These Dishpan Cookies have a perfectly soft and chewy center with slightly crispy edges. They're loaded with oats, cornflakes, coconut and chocolate chips for an amazing texture and flavor!

They are super simple cookies…no chilling the dough or anything crazy like that. Just mix ’em up and bake them and you’re good to go.

These Dishpan Cookies have a perfectly soft and chewy center with slightly crispy edges. They're loaded with oats, cornflakes, coconut and chocolate chips for an amazing texture and flavor!

Put some chocolate chips on top so they look pretty.

These Dishpan Cookies have a perfectly soft and chewy center with slightly crispy edges. They're loaded with oats, cornflakes, coconut and chocolate chips for an amazing texture and flavor!

They bake up all crackly on top.

And of course when they’re warm they’re still soft and gooey on the inside…

These Dishpan Cookies have a perfectly soft and chewy center with slightly crispy edges. They're loaded with oats, cornflakes, coconut and chocolate chips for an amazing texture and flavor!

We loved these cookies so much, and I know they would be SO good with butterscotch chips instead of chocolate. Totally trying that next time.

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Dishpan Cookies

  • Author: Cookies & Cups
  • Yield: 36 cookies 1x

Ingredients

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons vanilla
  • 3/4 teaspoon kosher salt
  • 2 cups all purpose flour
  • 2 cups cornflake cereal
  • 1 cup Quick Oats
  • 1 cup shredded sweetened coconut flakes
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer on medium speed combine the butter and both sugars. Beat for 2 minutes. Add in the eggs, vanilla, baking soda, baking powder, vanilla and salt and mix on medium speed for 30 seconds or until smooth and combined, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in the flour, mixing until just combined. Next add in the cereal, oats and coconut until evenly incorporated.
  4. Stir in the chocolate chips.
  5. Using a medium sized cookie scoop place dough into the lined baking sheet 2 inches apart. Bake for 9-10 minutes until the edges are lightly golden.
  6. Allow the cookies to cool on the pan for 3 minutes and then transfer to a wire rack to cool completely.

Notes

adapted from all recipes

19 Responses

  1. Kristy

    I wonder if the cookies are called “dishpan” because they have all of the extra ingredients. This reminds me of a recipe for Kitchen Sink cookies because the cookies have everything but the kitchen sink in them!

  2. Dear author

    I do not eat eggs. Pleade can you provide me with the Eggless version of these cookies and also please tell me if ever I like a recipe of yours and it has eggs then what shud I do?

  3. Angela

    I have always love to bake cookies, I found your website from my Newfeed on my facebook page. I am just loving all these cookies idea and the popcorn cause I love me some popcorn.

  4. Renee

    Can this recipe be doubled and if so are their any special steps I need to do? These look amazing only thing is my daughter doesn’t like coconu. So I was thinking maybe some m&M’s baking bits instead of the coconut. What do u think?
    Thanks,
    Renee

  5. Amna

    Hey, just made a few batches.
    I didnt have any cornflakes, so I had to omit it out. On the whole it was delicious, although a little too sweet for me. id recommend cutting down the sugar a little but that’s just me. I also added about a handful of chopped walnuts. really nice, ctispy thin and chewy. will be making it again!?=????

  6. Becky

    I have something against corn flakes, but coconut is a favorite in the house, so I substituted Trader Joe’s unsweetened COCONUT CHIPS for the corn flakes. Additionally, using Trader Joe’s unsweetened Flake Coconut instead of shredded sweetened coconut flakes cuts the “too sweet” factor. P.S. I have learned from you, that overbaking is the death of a cookie, so thanks for the concise directions.

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