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Dishpan Cookies IV

Rated as 4.5 out of 5 Stars

"This recipe has been in my family for generations; they are award-winning cookies! Enjoy."
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40 m servings 318
Original recipe yields 36 servings (4 dozen large cookies)


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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Mix in the rolled oats, cornflakes, coconut and peanuts. Drop by heaping tablespoonfuls 3 to 4 inches apart onto the prepared cookie sheets. Flatten slightly.
  3. Bake for 10 to 12 minutes in the preheated oven, or until top is lightly browned. Allow cookies to cool one minute on the baking sheet before removing to wire racks to cool completely.

Nutrition Facts

Per Serving: 318 calories; 17.2 38.1 4.4 21 229 Full nutrition

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Read all reviews 4
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These were quite good cookies with a great texture. I was a little disappointed that in spite of all the good things in them they were a little bland. I think next time I might try some peanut...

These are awesome cookies! My Mom used to make them and we called them Spellbinder cookies. She would drizzle a sugar glaze in a spriral atop the cookies...yummm!!

So, so yummy! One of the best cookies ever to come out of my oven. I will revise my rating to 5 stars when I figure out how to keep them from flattening out. Truly Awesome cooked, but the uncook...

I love this cookie recipe. I make a double recipe, divide it into smaller batches with a wide variety of add-ins. We love butterscotch chips and coconut in one, chocolate chip chips and pecans ...