Dishpan Cookies

Recipe View 5 mins Preheat your oven to 350°F (175°C). Ensure the rack is in the center position. (5 minutes)

Recipe View 5 mins In an extra-large bowl, cream together the light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth. A stand mixer or hand mixer will make this step easier, but a sturdy whisk works too! (5 minutes)

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour, quick-cooking oats, baking soda, and salt. (2 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay. (3 minutes)

Recipe View 2 mins Gently fold in the lightly crushed cornflakes, chopped pecans, and flaked coconut until evenly distributed throughout the dough. (2 minutes)

Recipe View 10 mins Drop by rounded tablespoonfuls onto ungreased cookie sheets, leaving about 2 inches between each cookie to allow for spreading. (10 minutes)

Recipe View 9 mins Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the centers are set. (8-10 minutes)

Recipe View 5 mins Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (5 minutes)