Crunchy Coconut Pecan Dishpan Cookies
Crunchy Coconut Pecan Dishpan Cookies! These American-style cookies feature a delightful combination of crunchy cornflakes, chewy oats, and sweet coconut, making them a crowd-pleaser. Ideal for those who love a sweet treat, this recipe is not gluten-free and contains eggs, nuts, and coconut, so be mindful of allergies.
These cookies are versatile enough to be enjoyed as a snack, dessert, or even a party treat. Easily accessible through your easyChef Pro cookbook, you can create a large batch while benefiting from our convenient shopping list feature for the best cost per serving.
Get ready to bake and share these delicious cookies with friends and family!
Recipe Collection: Dessert
Serving Size: 60
Cooking Time: 20 minutes
Overview
Dishpan Cookies are a delightful treat that combines the crunch of cornflakes with the chewy texture of oats and coconut. This recipe yields a large batch, perfect for sharing or storing for later. Enjoy the blend of sweet and nutty flavors in every bite.
Diet Type
Not specified
Allergies
Eggs, Nuts (pecans), Gluten (flour), Coconut
Cuisine
American
Ingredients
- 2 Cups light brown sugar
- 2 Cups white sugar
- 2 Teaspoons (tsp) vanilla extract
- 2 Cups vegetable oil
- 4 Large eggs
- 4 Cups all-purpose flour
- 1.5 Cups quick cooking oats
- 2 Teaspoons (tsp) baking soda
- 1 Teaspoon (tsp) salt
- 4 Cups cornflakes cereal
- 1 Cup pecans, chopped
- 1 Cup coconut, flaked
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the brown sugar, white sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Add the all-purpose flour, quick cooking oats, baking soda, and salt to the creamed mixture. Mix well until fully combined.
- Stir in the cornflakes cereal, chopped pecans, and flaked coconut until evenly distributed.
- Drop the dough by rounded tablespoonfuls onto an ungreased cookie sheet.
- Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade Dishpan Cookies!