Dish Pan Cookies
Dish Pan Cookies are a super easy treat to bake for any day of the week. Just one bowl and no mixer required for these delicious cookies filled with oatmeal, rice krispies, chocolate chips and coconut.
I bake cookies at least once or twice a week and these Salted Caramel Oatmeal Cookies are always a favorite to fill the cookie jar.
Dish Pan Cookies bake up with crispy edges and chew middles. You will need a large bowl or a dish pan for mixing them up. The batch makes about 50 cookies so they are perfect to bake and share!
How to Make Dish Pan Cookies:
- Add softened butter, oil, sugar and eggs to a bowl and mix well.
- Mix in brown sugar and vanilla.
- Add flour, oats, rice krispies, shredded coconut, chocolate chips, baking soda, baking powder and salt.
- Stir to mix until all combined.
- Use a cookie scoop and place about 2 inches apart on a lined baking sheet.
- Bake cookies for 15 minutes or until lightly browned around the edges.
- Remove to a wire rack to cool.
Store cooled cookies in an airtight container up to 5 days.
These dish pan cookies bake up tender, chewy and delicious and are totally irresistible right out of the oven. They are sturdy enough to pack in lunch boxes or take to cookouts and potlucks.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Tips for Baking Cookies:
Use parchment paper or a silpat to line the baking sheets. Cookies will bake evenly and it makes cleanup a snap.
A cookie scoop will make even sized cookies.
Room temperature butter and eggs helps your cookie dough come together easily. Melted butter will make your cookies spread and be too thin.
Cool cookies on wire racks and store in a cookie jar or air tight container.
Can you freeze dish pan cookies?
Since this makes a huge batch, you can freeze the baked cookies.
Wrap cookies individually in plastic wrap and store in an air tight container.
You can also layer in an air tight container with layers of foil or plastic wrap in between.
Freeze cookies for up to 3 months.
Place cookies on a wire rack to come to room temperature.
Store thawed cookies in an air tight container.
Alternately freeze the cookie dough on a lined sheet pan sheet pan for 4 hours. When cookie dough is frozen solid, place in zip top freezer bags and freeze up to 6 months.
Remove cookies from freezer and bake as directed, adding 2-3 minutes to the baking time.
My favorite, tried and true cookie recipes. These are the cookies that I fill my cookie jar with, week after week! These cookies are straight from my Grandma's recipe box. They are melt in your mouth delicious with a rich buttery flavor. My absolute favorite cookie and perfect for any occasion. My husband's favorite cookie! The classic no bake peanut butter and chocolate oatmeal cookies that are kicked up with extra peanuts for a fantastic crunchy texture. Classic chocolate chip cookies with loads of crunchy walnuts. Always a hit with the entire family and perfect to bake any time you have a craving for something sweet. I bake batch after batch of biscotti for the holidays. It's the perfect cookie to bake and share. Makes a large batch and the recipe is super simple!My Favorite Cookies
We work from home and cookies are my favorite dessert to keep on hand. These dish pan cookies are great because they will fill up the cookie jar and then some! Add them to your list to try, I am sure they will be a big hit!
FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA
FACEBOOK| PINTEREST | INSTAGRAM|TWITTER| BLOGLOVIN
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Dish Pan Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 3/4 cups old fashioned oats
- 1 1/2 cups chocolate chips
- 1 cup Rice Krispies
- 1/2 cup sweetened flake coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 325°.
- In a large mixing bowl combine butter, oil, sugar and eggs with a wooden spoon.
- Mix in brown sugar and vanilla.
- Add flour, oats, chocolate chips, Rice Krispies, coconut, baking powder, baking soda, baking soda and salt.
- Mix until well combined.
- Use a medium size cookie scoop to form cookie dough balls and place about 2 inches apart on lined baking sheets.
- Bake for 15 minutes or until light brown around the edges.
- Remove to a wire rack to cool.
- Store in an airtight container up to 5 days.
Nutrition
Pretty sure dishpan cookies don’t take 1c. vaniila. A new baker may not know this.
Hi Jayne,
Whoops! Thanks for catching that, I’ve updated the recipe card.
~ Milisa