Best Oatmeal Cookie Mix 103023 Recipes

Oatmeal Cookie Mix In a Jar image

Provided by Linda

Time 40m

Yield 120

Number Of Ingredients 12

6 cups rolled oats
4 cups all-purpose flour
3 cups packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
1 pound shortening
2 cups raisins
1 ½ cups shredded coconut
1 cup semisweet chocolate chips
1 cup chopped pecans

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.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 14.8 g, Fat 5.9 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 48.3 mg, Sugar 7.9 g

Oatmeal Cookie Mix image

Provided by Taste of Home

Categories Desserts

Time 10m

Yield about 2-1/2 dozen per batch.

Number Of Ingredients 13

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

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.

Nutrition Facts :

Old Fashioned Oatmeal Cookies image

Provided by Food Network

Categories dessert

Time 25m

Yield 2 1/2 dozen

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
3/4 cup Crisco® All-Vegetable Shortening or 3/4 stick Crisco® All-Vegetable Shortening Sticks
1 1/4 cups firmly packed brown sugar
1 large egg
1/3 cup milk
1 1/2 tsps. vanilla extract
3 cups old-fashioned rolled oats
1 cup Pillsbury BEST® All Purpose Flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup raisins
1/2 cup coarsely chopped walnuts

Steps:

HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.