Tuesday, December 6, 2011

Dishpan Cookies


You know how it is, you never seem to have ALL ingredients you need when you are wanting to make something. That's how it is for me anyways. I actually had chocolate chips and butterscotch chips, my area supermarket had the Nestle brand for $1.99 a bag, which I grabbed...but I am low on butter.

I discovered that these dishpan cookies use oil instead of butter, some of the complaints on the reviews were that they were great when they came out but hard when they cooled off. So I figured the trick to that one would be to NOT over-bake them, and that's generally the trick for any good cookie.  Your timer is your friend!

I found the original recipe here

Dishpan Cookies

  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup rolled oats
  • 1 cup cornflakes cereal (I had frosted ones on hand)
  • 1/3 cup semisweet chocolate chips 
  • ( I filled the cup with half choc. chip and half butterscotch)


Preheat the oven to 325.  Scoop up tablespoonfuls of cookie dough and make into balls. Placed on ungreased cookie sheet, bake for 8-9 minutes, no more.  If you are patient and can wait let cool before removing from pan. :)


1 comment:

  1. You have some GREAT recipes here on your blog. I'll be back later to read some more posts.

    Mrs. Mac

    P.S. I hope you enjoy the Wild Rose Jelly if you make it. Our wild roses haven't even budded out yet .. but next month I'll be in heaven making the jelly :)

    ReplyDelete

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