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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.

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Dish Pan Cookies

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!

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Collage - dish pan cookies with chocolate chips

 

How to Make Dish Pan Cookies:

Step by step photos of 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. 

Cookie dough for dish pan cookies

  • Use a cookie scoop and place about 2 inches apart on a lined baking sheet. 

Baked chocolate chip cookies

  • Bake cookies for 15 minutes or until lightly browned around the edges. 

Dish Pan Cookies with chocolate chips and oatmeal

  • 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.

Dish Pan Cookies

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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. 

Dish Pan Chocolate Chip Cookies with milk

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 Cookies

My favorite, tried and true cookie recipes. These are the cookies that I fill my cookie jar with, week after week!

Dish Pan 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!

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Dish Pan Cookies
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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. 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Cookies
Cuisine: American
Keyword: Chocolate Chip Oatmeal Cookies, oatmeal cookies, Rice Krispies Cookies
Servings: 50 cookies
Calories: 280kcal
Author: Milisa

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

Serving: 1g | Calories: 280kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 127mg | Fiber: 2g | Sugar: 23g

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