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?
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.
Put some chocolate chips on top so they look pretty.
They bake up all crackly on top.
And of course when they’re warm they’re still soft and gooey on the inside…
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.Print
- 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
- Preheat oven to 350°F/175°C. Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- Stir in the chocolate chips.
- 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.
- Allow the cookies to cool on the pan for 3 minutes and then transfer to a wire rack to cool completely.
adapted from all recipes