Basic Oatmeal Cookie Mix Recipes

OATMEAL COOKIE MIX

Steps:

• Combine the first five ingredients; cut in shortening until crumbly. Add oats and mix well. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups total). , To prepare cookies: In a bowl, combine 2 cups cookie mix, egg, milk and vanilla; mix well. Fold in chocolate chips and pecans if desired. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

OATMEAL COOKIE MIX I

Steps:

• In a large bowl, stir together the flour, baking powder, salt, brown sugar and oats. Blend in the shortening so that it is fully absorbed. Store this mixture in an airtight container at room temperature for up to 8 weeks in a cool dry place. Prepare cookies from the mix using the following recipe.
• Use: 2 cups of cookie mix, 1 egg, beaten, 1 teaspoon vanilla and 1 cup of chocolate chips, coconut, raisins or nuts. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. In a large bowl, stir together the cookie mix, egg, vanilla and the additions of your choice. Drop by rounded spoonfuls onto the prepared cookie sheet. Flatten slightly with a fork. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks. makes about 2 dozen.

OATMEAL CHIP COOKIE MIX

Steps:

• Pulse oats in a food processor until finely ground; set aside. Combine flour, baking powder, baking soda and salt. , In a 1-qt. glass jar, layer oats, flour mixture, chips, almonds, coconut, brown sugar and granulated sugar, packing well between each layer. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups total)., To prepare cookies: Preheat oven to 375°. Cream butter until light and fluffy. Beat in egg and vanilla. Add cookie mixture; blend well (mixture will be dry). Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-15 minutes. Cool 2 minutes before removing to wire racks.

OATMEAL COOKIE MIX IN A JAR

Steps:

• In a large bowl combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt. With a pastry blender cut in shortening until crumbly. Stir in raisins, coconut, chocolate chips and pecans.
• Refrigerate in an airtight container for up to 10 weeks.
• Attach a tag that reads: Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet, or line with parchment paper. Measure 4 cups of the mix into a large bowl. Whisk together 1 egg, 2 tablespoons milk and 2 teaspoons vanilla; stir into the mix. Roll into 1 1/2 inch balls and place on prepared baking sheet. Flatten with a fork dipped in sugar. Bake in preheated oven for 15 to 18 minutes, or until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

EASY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Soak raisins in hot water and set aside.
• In large bowl, sift flour with soda, salt and spices. Blend in rolled oats, sugar and nuts. In a separate bowl, beat eggs with fork and add oil, vanilla, and raisins and water mixture. Pour into dry ingredients, stirring until well mixed. Drop by teaspoonfuls about two inches apart onto ungreased cookie sheets.
• Bake 10 to 13 minutes in the preheated oven, until the edges are golden.

CAKE MIX OATMEAL COOKIES

Steps:

• Combine first 3 ingredients in large bowl and mix together with spoon.
• Combine oil, eggs& vanilla extract, beat slightly and then add to dry ingredients, stir well.
• Stir in pecans and mix well.
• Stir in chocolate morsels if you choose to add these and mix well.
• Drop by teaspoonful on ungreased cookie sheet.
• Drop about 2-inches apart.
• Bake at 325°F for 12 minutes or until lightly browned.

BASIC OATMEAL COOKIE MIX

Steps:

• Basic Oatmeal Cookie Mix.
• Combine shortening and sugar in a large bowl, blending well.
• Combine remaining ingredients; mix well.
• Add to sugar mixture, blending well. Cover and store in refrigerator until ready to use.
• Yield: cookie mix for about 10 dozen cookies.
• Orange-Oatmeal Cookies.
• Combine all ingredients, mixing well.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 375 degrees for 10-12 minutes. Reduce heat by 25 degrees if baking on a dark cookie sheet. Check before 10 minutes is up to judge how much more time is needed, if necessary.
• Remove and place on wire racks to cool.
• Yield: about 2 1/2 dozen.

BASIC OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Stir oats into Basic Cookie Mix. Lightly beat egg and add to mixture. Melt butter or margarine over low heat and stir in. Add cold water, vanilla and almond extract. Mix well.
• Spoon into a greased 13 x 9 inch pan. Bake for about 30 to 35 minutes until top is golden. Cool and cut into bars.

OATMEAL COOKIE MIX II

Steps:

• In a 1 quart jar, layer the ingredients in the following order: half of the oats, half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats. Screw on the lid and attach a tag with the following instructions:
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, beat 1 1/4 cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy. Stir in the contents of the jar. Drop cookies by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on cookie sheets for 1 minute before removing to wire racks to cool completely.

EASY BAKE OVEN OATMEAL COOKIE MIX

Steps:

• In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles corn meal. Spoon about 1/2 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents.
• Store in a cool dry place. Use within 12 weeks.
• Makes 8 packages of Children's Cookie Mix.
• Each package makes 9 cookies.
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• To Use: Mix 3/4 teaspoon water and stir to form dough. Form into 1/2 inch balls. Place on ungreased baking pan and press down slightly on each to flatten out a bit. Cook for 5 minutes.

BASIC COOKIE MIX

Steps:

• In a large bowl, combine all the ingredients.
• Sift the mixture twice.
• Store in a tightly covered, labeled container for up to 3 months in a cool, dry place.
• For Sugar Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine all ingredients.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
• For Chocolate Chip Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla.
• Stir in chocolate chips and nuts, distributing them well.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.

OATMEAL COOKIE MIX

Steps:

• Sift together flour, sugar, soda, baking powder and salt.
• Cut in shortening until mixture resembles cornmeal.
• Add rolled oats and mix well.
• Store in tightly covered container at room temperature.
• To make the cookies, place 2 cups mix in bowl, and add 1 egg,1 tablespoon milk and 1 teaspoon vanilla. Mix well. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12 to 15 minutes, until golden. Remove from sheet and store. Keeps eight months.