Day 15: Dishpan Cookies

“Oh, taste and see that the Lord is good!” Psalm 34:8

One of my husband’s fondest memories of his childhood centered around Christmas and baking.  In the first weeks of December, his mother would spend her days baking delectable cookies and bars, storing them in the freezer till Christmas.  Terry would spend the month counting down the days till Christmas break, because only then would his mother bring out the cookie treasures to share with her boys.  Then, for the next two weeks, they could indulge in chocolate and sugar, while playing games as a family.  For a young boy with a sweet tooth, this was as good as anything found under the tree!

This cookie recipe has been in Terry’s family cookie repertoire since he was about 8 years old.  The original recipe made so many cookies that you needed a dishpan to mix the dough, hence its name!  This year as I was composing my cookie list, I thought about changing the name of the cookie to make it sound more appealing.  My daughter protested, saying that, although the name is not regal, it makes the cookie even more astounding.  Honestly, when it is placed on the tray of all the other cookies I make, the simplicity of the cookie gets lost in the chocolate, butter, candy, and nut explosions.  Yet, I have had people dare to take a bite and declare this cookie, a gooey concoction of oats and Corn Flakes, is one of their favorites!

*A few notes on the recipe below.  This cookie doesn’t freeze well, so I typically make it within a few days of consumption.  It’s a great cookie to have with coffee.  Also, splurging on Kellogg’s brand Corn Flakes is a must!  I have tried the cheaper corn flakes before, and the cookie does not taste quite right.  Finally, the dough is definitely worth snitching.

Collins’ Dishpan Cookie

2 c. sugar                                                                             2 c. brown sugar

2 c. canola oil                                                                     4 eggs

2 t. vanilla                                                                            2 t. baking soda

1 t. salt                                                                                 1 ½ c. quick oats

4 c. flour                                                                              4 c. Corn Flakes, crushed by hand

Combine both sugars, eggs, oil, vanilla, salt, and baking soda.  Mix well and then add remaining ingredients, one at a time.  Bake at 325⁰ for 8-10 minutes.  Cookies are done when lightly browned around the edges.  It is normal for them to flatten out when cooled.