I stumbled across a new recipe source just now, Southern Plate. I saw these cookies, and they will be made very soon. Link to the original post for a photos of the process.
Dishpan Cookies
2 C light brown sugar
1 C white sugar
2 tsp vanilla
2 C Oil
4 eggs
4 C flour
2 tsp baking soda
1 tsp salt
1 ½ c quick oats
4 C cornflakes
In a very large bowl or dishpan, cream sugars, vanilla, il, 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.
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