Publisher Photo
Publisher Photo
"This easy cookie mix was a faithful standby when we needed something quick for harvest lunches on the Nebraska farm where I grew up," recalls Mary Jane Cantrell of Turlock, California.
MAKES:
150 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
150 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 3 cups all-purpose flour
  • 2-1/2 cups sugar
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup shortening
  • 3 cups quick-cooking oats
  • ADDITIONAL INGREDIENTS:
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped pecans, optional

Directions

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. Yield: about 2-1/2 dozen per batch.
Originally published as Oatmeal Cookie Mix in Quick Cooking May/June 1998, p60

  • 3 cups all-purpose flour
  • 2-1/2 cups sugar
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup shortening
  • 3 cups quick-cooking oats
  • ADDITIONAL INGREDIENTS:
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped pecans, optional
  1. 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).
  2. 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. Yield: about 2-1/2 dozen per batch.
Originally published as Oatmeal Cookie Mix in Quick Cooking May/June 1998, p60

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