Oatmeal Chip Cookie Mix Recipe

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Oatmeal Chip Cookie Mix Recipe
Oatmeal Chip Cookie Mix Recipe photo by Taste of Home
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Oatmeal Chip Cookie Mix Recipe

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5 3 2
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I like to give a jar of this oatmeal cookie mix, along with a cookie sheet, for a bridal shower or housewarming gift. —Joan Airey, Rivers, Manitoba
Featured In: 14 Cookie Mix Recipes
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/4 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk chocolate chips
  • 1/3 cup white baking chips
  • 1/2 cup slivered almonds
  • 1/4 cup sweetened shredded coconut
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • ADDITIONAL INGREDIENTS:
  • 1/2 cup butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Directions

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. Yield: 2-1/2 dozen.
Originally published as Oatmeal Chip Cookie Mix in Quick Cooking May/June 2004, p51

Nutritional Facts

2 each: 260 calories, 13g fat (7g saturated fat), 33mg cholesterol, 178mg sodium, 33g carbohydrate (19g sugars, 2g fiber), 4g protein.

  • 1-1/4 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk chocolate chips
  • 1/3 cup white baking chips
  • 1/2 cup slivered almonds
  • 1/4 cup sweetened shredded coconut
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • ADDITIONAL INGREDIENTS:
  • 1/2 cup butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  1. Pulse oats in a food processor until finely ground; set aside. Combine flour, baking powder, baking soda and salt.
  2. 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).
  3. 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. Yield: 2-1/2 dozen.
Originally published as Oatmeal Chip Cookie Mix in Quick Cooking May/June 2004, p51

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MY REVIEW
suziq1022 User ID: 5010063 92101
Reviewed Aug. 23, 2014

"I just made this recipe for a HOA BBQ today and everyone loved them. I'm glad I cut the chocolate chips to 1/2 a cup."

MY REVIEW
stormiwinds User ID: 3397985 205974
Reviewed Jul. 21, 2009

"It doesn't say that you have to wait 6 months. It says that the mix will keep for 6 months."

MY REVIEW
BlessedOut User ID: 2693864 133081
Reviewed Jun. 19, 2009

"Is there any way to make this recipe without having to wait 6 months? My aunt had an oatmeal cookie recipe that involved mixing some of the ingredients and waiting about 6 hours for it to soften. Why does this recipe indicate that you must wait for 6 months?"

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