DISHPAN COOKIES

To prepare this dough, you will need a very large sized bowl such as Tupperware's Bread Bowl or a bowl that is the same sized as a dishpan. This makes a very large batch of cookies. You can either cut the recipe in half or freeze the extras for another day when you want something sweet but don't have time to stir up more cookie dough!



2 cups brown sugar

2 cups sugar

4 eggs

1 pound butter or margarine (4 sticks)

2 teaspoons vanilla

3 1/2 cups flour

4 cups UNCOOKED oatmeal

2 teaspoons baking soda

1 level teaspoon baking powder

1 teaspoon salt

1 1/2 cup chopped nuts (optional)

1 cup coconut (optional)

12 ounces milk chocolate chips

4 cups cornflakes (measure out the 4 cups and then crush.)

4 teaspoons cinnamon

Cream butter and sugars. Add eggs and vanilla; stir. Add flour, baking powder, baking soda and salt--stir well. Add remaining ingredients. Drop by teaspoonfulls on ungreased cookie sheets. (We lay sheets of parchment paper on our cookie sheets. It can be bought in grocery stores, Dollar General, etc. When you're finished baking cookies, your cookie sheets will still be clean!) Bake at 350 degrees for 12 minutes. Allow cookies to remain on cookie sheets for another 2 minutes before taking them off of the sheets. (That allows them to firm up just abit more.)

These cookies are very moist and delicious! Because of all of the grains in these cookies, they can actually be eaten for breakfast! This recipe makes about 8-10 dozen cookies depending on the amount of dough you use in every cookie.

VLE-B