Dishpan Cookies

A few weeks ago, I made a batch of cookies for a client using a recipe she'd had in her recipe box for years. She said she'd eliminated some of the ingredients and halved it, since it made so many in the original amounts, and since she didn't care for the coconut, chocolate chips, and walnuts called for in the original recipe. (Ha! In my mind, what's the point of making cookies without those ingredients?)
Here's the original recipe in it's unchanged, enuf-for-an-army form.  Nope, these cookies are NOT low cal, and they're NOT good for you, but damn, they're really yummy, and great for milk or coffee dunking.  Trust me.

Dishpan Cookies

2 C sugar
2 C brown sugar
4 eggs
2 C veg oil
2 tsp vanilla
4 C flour
2 tsp baking soda
1 tsp salt
4 C cornflakes
1 1/2 C oatmeal
1 C coconut
1 C walnuts
1 C chocolate chips

Mix and drop batter by spoonfuls on an ungreased cookie sheet.  Bake for 10-12 minutes. Makes about 8 dozen.

 The thing about this that tickled me was her comment as the cookies were cooling.  "I still wonder why they're called dishpan cookies.."