Best 8 Dishpan Chocolate Chip Cookies Recipes

DISHPAN CHOCOLATE CHIP COOKIES

Steps:

• First find a plastic dishpan (this keeps you from burning up your mixer). Blend oatmeal in blender until a fine powder.
• Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy, nuts, raisins, and coconut.
• Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375 degrees F (190 degrees C). Makes 6 dozen.

DISHPAN COOKIES III

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, stir together the oil, brown sugar and white sugar until smooth. Mix in the egg and vanilla. Combine the flour, baking soda and salt, stir into the sugar mixture. Fold in the oats, cornflakes and chocolate chips. Drop by rounded spoonfuls onto a cookie sheet.
• Bake for 8 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

DISHPAN COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a LARGE bowl, cream brown sugar, sugar, vanilla, oil and eggs together. Add flour, soda, salt and oats. Mix well. Stir in corn flakes, coconut and pecans.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
• Makes 10 dozen (2 inch) cookies. Caution: Halve this recipe if you don't want a ton of cookies.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

FRIENDSHIP DISHPAN COOKIES

Steps:

• Combine oil and brown sugar in a very large bowl or dishpan.
• Add remaining ingredients in the order given, mixing well after each addition.
• Drop by spoonfuls onto ungreased cookie sheet; flatten slightly.
• Bake at 325° for 10 to 15 minutes, or until golden brown.

WORLD'S BEST CHOCOLATE CHIP COOKIES (BY DORIE GREENSPAN)

Steps:

• Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
• Whisk together the flour, salt, and baking soda.
• Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
• Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
• Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
• Repeat with the remainder of the dough, cooling the baking sheets between batches.

DISHPAN COOKIES IV

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• 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.
• 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.

DISHPAN CHOCOLATE CHIP COOKIES

Steps:

• First find a plastic dishpan (this keeps you from burning up your mixer). Blend oatmeal in blender until a fine powder.
• Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy, nuts, raisins, and coconut.
• Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes at 375 degrees F (190 degrees C). Makes 6 dozen.