Plattersdishpan Cookies

These are called dishpan cookies because the batter is so big you need a dishpan to mix it. Three sticks of butter, both white and brown sugar, four eggs, and four cups of flour form the base, then cornflakes, oatmeal, coconut, chopped nuts, and chocolate chips all get stirred in by hand.

Every bite is different. Crunchy cornflakes, chewy oats, toasty coconut, nutty crunch, and melty chocolate all compete for attention. The brown sugar keeps the cookies soft and chewy in the center while the edges go golden and crisp.

Use bright, shiny baking pans. The recipe specifically calls for them, and dark pans absorb more heat, browning the bottoms too fast while the centers stay underdone.

Pro Tips

• Stir the add-ins by hand with a large spoon. A mixer crushes the cornflakes and turns them to dust.
• Don’t overbake. Pull them at 10 minutes if they look barely golden. They firm up significantly as they cool on the pan.
• These are big-batch cookies. If the yield seems huge, the dough freezes well. Scoop into balls and freeze on a sheet pan, then bag them for baking later.

Variations

• Swap chocolate chips for peanut butter chips or butterscotch chips for a different flavor profile.
• Add dried cranberries or raisins for a fruity element.
• Use pecans or macadamia nuts for a richer nut flavor.