Oatmeal Cookie Mix Oamc Recipes

TRAIL MIX COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In a medium-sized bowl, combine oats, flour, baking soda, and salt. Set aside.
• With a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar and honey for 1-2 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.
• Add the dry ingredients to the wet ingredients and beat until combined. Stir in 1¼ cup of trail mix.
• Scoop the dough into 2-tablespoon balls and place a couple inches apart on the baking sheets (the dough will be sticky). If the dough is too sticky you can chill it in the refrigerator for 30 minutes. Use the remaining ¼ cup trail mix to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie). For thinner cookies (pictured) lightly press down on the dough balls to flatten just slightly. Or leave the dough balls in a mound for thicker cookies.
• Bake for 8-10 minutes, until the edges of the cookies are golden brown and the very center is still slightly underdone. Do not over bake, as they will finish cooking on the baking sheet. Place the baking sheets on wire racks and allow the cookies to cool completely.

OATMEAL SUPERCHIP COOKIES (OAMC)

Steps:

• Heat oven to 350 degrees, prepare baking sheets (I always use parchment paper).
• In a large bowl use a mixer to combine the first eight ingredients (through salt) until well blended.
• Beat in flour slowly, just unil blended.
• Stir in oats, chocolate and pecans.
• Drop rounded tablespoons 1 inch apart onto baking sheets.
• Bake 10-12 minutes, until golden brown.
• Cool 1 minute, then remove to wire rack.
• Store in an airtight container. These can be frozen up to 2 months.

OATMEAL COOKIE MIX-OAMC

Steps:

• In very large bowl mix together everything but the shortening and oats.
• Cut in shortening with pastry blender.
• Stir in oats, I like to use old fashioned rolled oats, and stir until throughally mixed together.
• Measure out 4 cups of mix and place in a labeled 1 quart freezer bag.
• Freeze at this point.
• To bake cookies: Remove bag of mix from freezer and allow to thaw a bit before using.
• In bowl, mix 2 eggs, 2 teaspoons vanilla and 1 cup of any extra add in's you may want (chocolate chips, raisins, dried cherries, nuts) and 1 teaspoons of cinnamon if desired. Add cookie mix and stir together. It will be thick and sticky at this point.
• Use spoons to place rounded scoops of batter on cookie sheet.
• Bake at 350 for 10-12 minutes.

INSTANT OATMEAL MIX (OAMC)

Steps:

• Combine all ingredients in a Tupperware. Store in a cool, dark place.
• When ready to serve, mix a rounded 1/4 cup of the mixture with 1/2 cup of water (or 1/2 cup mixture plus 1 cup water).
• Microwave for 1 1/2 minute (slightly longer for 1/2 cup).

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.

DRY OATMEAL MIX

Steps:

• In a large bowl, combine the first eight ingredients.
• Store in an airtight container in a cool dry place for up to 6 months.
• Yield 8 cups total.
• To prepare oatmeal: Shake mix well and measure out oatmeal into bowl, add water, and microwave for 3 minutes.
• Or on a stove top, in a saucepan, bring water to a boil; slowly stir in 1/2 cup mix.
• Cook and stir over medium heat for 1 minute.
• Remove from the heat.
• Cover and let stand for 1 minute or until oatmeal reaches desired consistency.