By Kevin Williams
First of all, I apologize for not having photos of these cookies. I am working on trying to get more photos of recipes and I think I’m doing better, but I need to do more, especially on ones like this that sounds so intriguing.
This recipe comes from an Old Order Mennonite woman in Virginia. And here is what she has to say about these cookies:
“We didn’t use cookie cutters for this recipe, instead we used a wide-mouthed jar ring to make big cookies. The cookies were a large, hearty snack. Children like these with a glass of milk for an after-school treat.”
There are a couple of theories as to why these are called dishpan cookies, one says that these cookies have everything in them but a dishpan. Another theory is that the batch of the cookies is so large, the dough so thick and crumbly, that you have to mix them in a dishpan. Personally, I think that theory holds up better.
- 2 1 /2 cups sugar
- 2 cups melted margarine
- 2 cups sorghum molasses
- 4 beaten eggs
- 1 /4 cup ht water
- 8 cups flour
- 1 tablespoon salt
- 1 tablespoon ginger
- 2 tablespoons soda
- 8 cups oatmeal
- 3 cups raisins
- 2 cups chopped black walnuts
- Soak raisins in water for an hour to plum up and then drain.
- Mix eggs, margarine, sugar, and molasses.
- Roll 1 /4 thick and cut with cookie cutter or wide jar ring.
- Brush cookie tops with water and sprinkle with coarse sugar.
- Bake at 350 8-10 minutes until done.