Dish Pan Cookies Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, stir together the oil, brown sugar and white sugar until smooth. Mix in the egg and vanilla. Combine the flour, baking soda and salt, stir into the sugar mixture. Fold in the oats, cornflakes and chocolate chips. Drop by rounded spoonfuls onto a cookie sheet.
• Bake for 8 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
• Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.

Steps:

• First find a plastic dishpan (this keeps you from burning up your mixer). Blend oatmeal in blender until a fine powder.
• Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy, nuts, raisins, and coconut.
• Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375 degrees F (190 degrees C). Makes 6 dozen.

Steps:

• Melt butter or margarine in heavy skillet. Add slightly beaten eggs. Stir in dates, sugar, salt and vanilla. Cook over low heat stirring constantly until thick and well blended.
• Have ready crisp rice cereal and chopped nuts in large bowl. Stir cooked mixture into them until coated.
• Chill. Put by teaspoonful on cookie sheet. Chill again. When cold roll in crisp rice crumb and coconut mixture or powdered sugar.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, cream together the oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Mix in the rolled oats, cornflakes, coconut and peanuts. Drop by heaping tablespoonfuls 3 to 4 inches apart onto the prepared cookie sheets. Flatten slightly.
• Bake for 10 to 12 minutes in the preheated oven, or until top is lightly browned. Allow cookies to cool one minute on the baking sheet before removing to wire racks to cool completely.

Steps:

• heat oven to 375. Grease cokie sheets. Cream shortning and sugar. blend in eggs and vanilla. Combine flour, oats, salt and cinnamon. add gradually to creamed mix. Stir in chips and nuts. Drop 3 inches apart on cookie sheets. bake for 12 to 15 minutes. Cool.

Steps:

• Preheat oven to 350 degrees F. Spray 8 X 8 square pan with cooking spray. ( I use a Gladware ovenware pan).
• Thoroughly stir together flour, baking powder and salt. Set aside.
• In a microwave-safe bowl, melt butter on high for 1 minute. Add brown sugar and stir well. Stir in the egg and vanilla and beat 15 strokes with a mixing spoon.
• Add flour mixture to sugar mixture and stir just until mixed. Mixture will still be very warm so let it cool for 5 minutes. Stir in chips.
• Sometimes I stir in a teaspoon of cinnamon just for kicks.
• Bake for 22 minutes or until a toothpick inserted comes out clean and bars appear set (edges will be brown).
• Let cool for about 20 minutes. Slice into 16 bars.
• Makes 16.

Steps:

• Combine oil and brown sugar in a very large bowl or dishpan.
• Add remaining ingredients in the order given, mixing well after each addition.
• Drop by spoonfuls onto ungreased cookie sheet; flatten slightly.
• Bake at 325° for 10 to 15 minutes, or until golden brown.

Steps:

• Beat eggs and brown sugar together; stir in dates.
• Pour mixture into a lightly greased heavy frying pan.
• Cook, stirring constantly, over medium heat until dates are soft (8 to 10 minutes); remove from heat.
• Stir in remaining ingredients except coconut; cool to lukewarm.
• Shape mixture into small balls and roll in coconut.