Friendship Dishpan Cookies
Crunchy, chewy, and packed with flavor, Friendship Dishpan Cookies are a delightful treat perfect for sharing with loved ones. This crowd-pleasing recipe combines an irresistible medley of rolled oats, crisped rice cereal, shredded coconut, and semi-sweet chocolate chips for a texture-packed cookie that's both nostalgic and unique. True to its name, this recipe comes together in a generously sized dishpan or large bowl, making it easy to handle the large batch that yields 60 cookies—ideal for family gatherings, bake sales, or holiday gifting. With a quick prep time of just 25 minutes and a short bake time, you’ll have trays of golden-brown goodness ready in no time. These cookies strike a perfect balance of sweet and crispy, embodying the true essence of joy and connection that comes with sharing homemade treats. Perfect for anyone searching for "large batch cookie recipes" or "desserts to share with friends," these cookies are sure to become a favorite!
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Recipe Information
Ingredients
- 2 cups Unsalted butter
- 2 cups Granulated sugar
- 2 cups Brown sugar, packed
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 4 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 4 cups Rolled oats
- 4 cups Crisped rice cereal
- 2 cups Shredded sweetened coconut
- 2 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Stir in the oats, crisped rice cereal, shredded coconut, and chocolate chips until evenly combined. Use a large mixing bowl or dishpan to make mixing easier.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Share and enjoy with friends!
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 18.1 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 48 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
