I’m thoroughly enjoying participating in The Secret Recipe Club. It’s a once a month participation, so it’s not TOO time consuming. And you get to choose which recipe you want to make from the blog assigned to you. So you have some freedom and flexibility to make what fits into your life. IE: time, money, and taste preferences.

This month I was assigned to Susan’s blog. I browsed around, just to get a feel for who she is and what kind of food she likes. It’s clear she loves her family and just some good home cookin. I kinda want Susan to adopt me. Really, go check out her blog, you might want her to adopt you too. Her family is gorgeous, and the food, um, let’s just say I stared at her peanut butter pound cake for about 30 minutes. The only reason I didn’t make it was because I ran out of butter. And then I cried. And then I put on my big girl pants, and had to figure out what I could make, without butter. Which is when I came across these cookies. No butter? Yet they are still OUTTA THIS WORLD!?!? True story.

The first word that came to mind when I saw these coming out of the oven: hotdiggity

The first thing I said when I took a bite: where have you been all my life?!?!?!!!!

I’m typing my thoughts on these cookies as I’m inhaling one, or two, or 6. I can hardly contain myself. I’ve been looking for a fat, puffy, dense, hearty cookie forever!!!! Like the ones you buy at the mall, at the bakery in the food court. That kinda thick fat cookie.

These are the ones!!!! I have my favorite chocolate chip cookie, but these are the new favorite thick fatty cookie.

The cereal gives it a little crunch. The oatmeal gives it some heartiness. And the coconut gives it a little chewiness. They are truly perfect.

The thing with these cookies is you can’t make small ones. I tried. I mean, ya, you caaaaan make little cookies that only take a couple of bites to eat. But that’s dumb. You need to make big ol’ honkin cookies using this recipe. I used an ice cream scoop. Not a fun and dainty little cookie scoop, but a massive ice cream scoop to plop the balls of dough onto the cookie sheet. I was glad I went with the ice creams coop rather then the cookie scoop. The cookies are the size of the palm of my hand, perfect!

Dishpan Cookies
Recipe Adapted From You Go Girl
Makes about 2 dozen
Time: 30 minutes

1 cup brown sugar
1 cup white sugar
1 cup oil ( I used half vegetable and half olive oil because I ran out of vegetable)
2 eggs
1 tsp. vanilla
1/2 tsp.salt
1 tsp. baking powder

Mix well and add:

2 cups flour
3/4 cup quick cooking oatmeal (I used old fashioned rolled oats)
2 cups corn flakes (I used Uncle Sam Multi Grain)
1/2 cup peanut butter chips
1 cup sweetened shredded coconut
1 cup chocolate chips

Mix again and bake at 325 degrees for 12 – 15 minutes.
*A few blog readers have tried these and noted their cookies took 15-20 minutes to bake. If at 12-15 minutes your cookies aren’t done, keep baking. They will get slightly golden brown if you keep them in the oven. The size of the cookie makes a difference. So if you make HUGE ones like these, it might take upwards of 20 minutes. But for a more normal sized cookies, maybe closer to 15 – 20. I’ve now made 3 batches of these, and each batch was a different size, and each batch took a different length of time to bake…so ya, just pay attention to them, that’s the only advice I can give :)

*I tried to bake at 350, just to see if they’d bake quicker, no dice. They get to hard. So make sure you bake at 325 degrees.

Enjoy with a LARGE glass of milk. This cup, it’s 16 ounces. It’s about 6 inches tall. 4 cookies reach the height of almost 6 inches. These are no joke people!