I dearly love Christy Jordan, her cookbooks, and her website, Southern Plate. This is a recipe that you can find on her site, or also in her cookbook, Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family.
I just ordered her new cookbook, Come Home to Supper: Over 200 Casseroles, Skillets, and Sides (Desserts, Too!) to Feed Your Family with Love, and can hardly wait for it to get here!
These are my most requested cookie. There are some wonderful women who make sure our sons are fed before every high school football game. I made these for the meal last week, and apparently the moms really liked them, more so than the football players, so I am posting the recipe for the moms!
This recipe can be easily doubled, but I can get almost four dozen out of it. It freezes well, both as a dough and as a cookie. These are a really sturdy cookie, so they travel well for gifts or for football players!
Southern Plate’s Dishpan Cookies
Makes 3-4 dozen, depending on size of cookie
2 Cups light brown sugar
1 Cup white sugar
2 teaspoons vanilla
2 Cups Oil
4 Cups flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups quick oats
4 Cups cornflakes
In a very large bowl or dishpan, cream sugars, vanilla, oil, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes.
Drop by ¼ measuring cup onto ungreased cookie sheets.
Bake for ten to twelve minutes at 375, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more.