Dishpan Cookies

There are different descriptions for why these cookies are called "Dishpan."
The recipe for the dough is so big that it needs to be mixed in a "Dishpan."
Or, they contain everything but the "Dishpan."

It's a very large recipe.

The one thing that I find interesting is that they're cut out with the Ring of a Wide Mouth Mason Jar.

Wide Mouth Canning Lids with Rings.

I kept the title as researched.

Dishpan Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer or a Large Vintage Dishpan!
A ring from a Wide Mouth Mason Jar.
Sheet Pans lined with Parchment Paper

2 1/2 C Granulated Sugar
16 TBS Butter, melted
2 C Molasses
4 Large Eggs, beaten
8 C Flour
1 TBS Salt
1 TBS Ginger
2 TBS Baking Soda
8 C Oatmeal
3 C Raisins (Soaked in 1/4 C Hot Water for an Hour) Drain well.
2 C Chopped Walnuts
Coarse Sugar for garnish before baking.

In a Stand Mixer.......... or in a Large Vintage Dishpan, by hand:
Sugar
Butter
Molasses
Eggs
Beat until well combined.

In a Large Mixing Bowl......... or in a Large Vintage Dishpan, by hand:
Flour
Salt
Ginger
Baking Soda
Oatmeal
Mix well by hand with a Wooden Spoon.

Fold in:
Raisins
Walnuts
Add Dry ingredients to Wet ingredients and mix to combine well.

Roll the dough to 1/4" thick.
Cut out Cookies with the Canning Jar Ring.
Transfer to the Sheet Pan.

Brush tops with water and sprinkle with Coarse Sugar.

Bake 8 - 10 minutes.

Remove Pan to a Rack to cool for 5 minutes.
Transfer Cookies to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!