Mimi’s Dishpan Cookies

Upon our initial arrival, I found this mysterious recipe that apparently – upon its own initiative – insisted on coming with us across the Pacific.

Me: Who is Mimi?
Hubs: I don’t know.
Me: When did you eat these dishpan cookies?
Hubs: I don’t know.
Me: Did you pack this recipe?
Hubs: I don’t think so.
Me: I think this is definitely your recipe since it is in your handwriting on your dental bill from 1995!

Fast Forward.

On the day of our third anniversary of life in China, I decided to make these mystery cookies as a surprise. Imagine my grin when I realized we lacked 2 cups coconut. Not lacked as in “Oh, I’ll run to Safeway and then start.” Lacked as in completely Not Available Here (NAH). How ironic that this recipe came with us and we can’t even make it.

Well, thanks to Elfs Adam & Michelle we got some coconut slivers under our Christmas tree.

Let me assure you – these cookies are worth the wait. I liked them even better after they had cooled and the corn flake munch kicked in.

INGREDIENTS

• 2 cups brown sugar
• 2 cups white sugar
• 2 cups butter
• 4 eggs
• 4 cups flour
• 2 tsp. soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 1/2 cups quick oats
• 2 cups coconut
• 4 cups corn flakes
• 6 oz. chocolate chips (150 grams chopped chocolate bar)

DIRECTIONS

1. In a large bowl, cream brown sugar, white sugar, butter and eggs.
2. Stir in flour, soda, baking powder and salt.
3. Add oats, coconut, corn flakes (do not crush) and chocolate chips.
4. Bake at 325 degrees for approximately 8 to 12 minutes on an ungreased cookie sheet.

Note: This makes 9 dozen cookies. You may want to scale it down…or just eat a lot!

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