Don’t mind me… Just sitting over here munching away on Dishpan Cookies made with Heath Bits o’ Brickle English Toffee.
I made a batch b/c the basic recipe reminds me of my mama (and b/c my husband wanted some!).
These are the best version yet IMO. Original recipe calls for pecans. That’s a pretty hard no for me so I initially just left them out. Then, I tried substituting semi-sweet chocolate chips for the pecans, but I’m not big on chocolate. But, THIS… This is the one. 
The reference to “dishpan” comes from the idea that when you make 4xs the recipe I have listed below, it is so many cookies it will fill a dishpan. Now, you may want that many cookies, but that would be a very bad idea in my house b/c everyone would just eat cookies instead of meals! 😊
When I first made these (the no nuts and no substitutions version) we were planning a Christmastime cookie exchange with extended family that didn’t happen. However, I’d already volunteered to make Mom’s contribution as well as my own and she had her heart set on her family’s Dishpan Cookie recipe, but we couldn’t find it at her house.
Since I’d already purchased the ingredients for Mom’s cookies, I decided to make them for her since she’d wanted to take part of the batch home with her anyway.
I had no idea how this was going to turn out by looking at the ingredients… they’re quite yummy!
Mom got her 2 dozen she asked for and I kept just over a dozen here (minus the one I had to taste-test for doneness, of course!) as my boys were excited about trying them.
A few months later, I needed a break from CEU studies (I’d done probably the equivalent of 40 contact hours that weekend) so made some Dishpan Cookies. I made a double batch (from the quantities below) w/ chocolate chips instead of pecans.
In the recipe below, my final tweaks to oil and flour used are reflected…
NOTE: Let’s be real… I use a 2 Tbsp cookie scoop and don’t take the time to level it off very cleanly or anything. I got 17 cookies from the recipe below. If you take the time to level and be exact, you should get 20 cookies. But, who’s counting?!?
Toffee Dishpan Cookies Recipe
Ingredients
- 1 egg
- 1 cup corn flakes cereal
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup corn oil
- 3/8 cup old-fashioned oats
- 1/4 cup sweetened flaked coconut
- 1/4 cup toffee, broken into bits
- 1/2 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1/4 tsp pink Himalayan salt
Directions
- Place 1 oven rack in middle of oven and one in top-most slot in oven, then preheat oven to 350â—¦ F.
- Cover 2 large baking sheets w/ parchment paper, then set aside.
- Add 3/8 cup old-fashioned oats to food processor and pulse a few times (just don’t do it too long or you’ll end up with oat flour!), then set aside.
- In a large bowl, cream together 1 egg, 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/2 cup corn oil, and 1/2 tsp pure vanilla extract at medium speed (for about 1 min).
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 3/8 cup pulsed old-fashioned oats, 1/2 tsp baking soda, and 1/4 tsp pink Himalayan salt.
- Slowly add flour mixture to creamed mixture, beating on medium speed, until well-combined.
- In a small bowl gently combine 1 cup corn flakes cereal, 1/4 cup sweetened flaked coconut, and 1/4 cup toffee bits.
- Slowly add corn flakes mixture to batter, beating on low speed, until just combined.
- Using a 2 Tbsp cookie scoop, drop onto prepared baking sheets. Resist the urge to smoosh them and be sure to leave plenty of space b/c they’ll spread!
- Place 1 sheet of cookies on middle rack and one on top rack.
- Bake for 6 mins, then switch their rack placement, and continue cooking for 6-7 mins more. If you want fully chewy cookies w/o crisper edges, decrease cooking time as desired.
| Nutrition Facts | |
|---|---|
| Serving size: 1 Cookie | |
| Servings: 17 | |
| Amount per serving | |
| Calories | 60 |
| % Daily Value* | |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.8g | 4% |
| Cholesterol 11mg | 4% |
| Sodium 1448mg | 63% |
| Total Carbohydrate 10.8g | 4% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 7.6g | |
| Protein 0.8g | |
| Vitamin D 1mcg | 5% |
| Calcium 2mg | 0% |
| Iron 1mg | 3% |
| Potassium 16mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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