I posted earlier that my Grandma Betty passed away last week and I decided to make some of her recipes for her wake. Although her potato chip cookies are one of her most popular ones, these dishpan cookies are one of my most favorite ones that she ever made. This recipe makes A TON of cookies (like 10 dozen!), so keep that in mind!! These are best served the day you make them or the next day because they are crispy on the edges, but softer in the middle. As these sit out, the texture tends to get more and more crispy. You can also freeze these after you make them.
4 c all-purpose flour
2 c sugar
4 c all-purpose flour
2 c sugar
2 c brown sugar
1 tsp salt
2 tsp baking soda
2 tsp vanilla
4 eggs
2 c vegetable oil
1 1/2 c instant oats
1 c shredded coconut
4 c cornflakes
Preheat oven to 325 degrees.
In a large roasting pan mix together the flour, sugar, brown sugar, salt, and baking soda. Next add the vanilla, eggs, and vegetable oil and mix together.
Then add the oats, coconut and cornflakes and mix it all together by hand.
Drop on parchment-lined cookie sheets with a small scoop and bake for 15 minutes.
When cooled you can drizzle with melted chocolate if desired.
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