Here are a couple recipes for Dishpan cookies.

DISHPAN COOKIES

2 c. cooking oil
2 c. brown sugar
2 c. white sugar
4 eggs
4 c. sifted flour
2 tsp. baking soda
1 tsp. salt
2 c. coconut
1 1/2 c. quick oats
6 oz. chocolate chips
4 c. corn flakes (do not
crush)

Mix together the oil, sugar and eggs. Add the rest of
the ingredients. Drop by teaspoonfuls on ungreased cookie
sheet. Bake at 350 degrees for 10 to 12 minutes. They should be
light golden brown. The reason these are called dishpan
cookies is that they require a bowl the size of a dishpan to
mix them in. Makes 12 to 15 dozen.

DISHPAN COOKIES

2 c. shortening
2 c. white sugar
2 c. brown sugar
4 eggs, lightly beaten
1 tsp. vanilla
5 c. rolled oats
3 1/2 c. flour
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 c. coconut
1 c. nuts
1 c. raisins
1 pkg. chocolate bits

Cream shortening and sugars. Add eggs and vanilla.
Beat well. Add oats. Beat again. Sift together dry ingredi-
ents and beat into mixture. Stir in balance of ingredients.
Can be dropped to bake or made into rolls, frozen and then
sliced to bake. Bake at 350 degrees for 10 to 15 minutes.