Dishpan Cookies

Dishpan Cookies

2 cup light brown sugar
1 cup white sugar
2 teaspoon vanilla
2 cup vegetable oil
4 eggs
4 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
1 ½ cups quick oats
4 cups cornflakes

In a very large bowl, cream together sugars, vanilla, oil, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes.

Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.

Bake for ten to twelve minutes in a preheated oven, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast.

*This freezes well both as a dough and as a finished cookie.