Those of you that appreciate that hearty goodness that only oatmeal cookies can supply will really go wild over the recipe that I have for you today. My Incredible Oatmeal Cookie Mix is a convenient one to have on hand whenever the urge for something sweet and chewy strikes like it does so often at our house.
Besides being so handy and simple to whip up, what else is fantastic about this delicious recipe is you can add ingredients such as nuts, raisins, coconut, chocolate chips, sunflower seeds to fragrant spices for a slightly different variety of oatmeal cookie.
One quick tip I would like to pass on concerns using baking soda. Be sure to level it and sift with your flour to prevent those nasty tasting sour spots that can occur when just adding the soda by itself.
Good things are meant to be shared so I honestly hope you try my recipe because I know that you’ll love it!
Something else that you want to check out is my Favorite Coconut Oatmeal Cookies recipe.
My Incredible Oatmeal Cookie Mix
1-1/2 cups of sugar
1-1/2 cups of brown sugar (light or dark)
1-1/2 teaspoons of salt
1 teaspoon of baking soda
1 teaspoon of baking powder
2 cups of shortening
6 cups of rolled oats
3 cups of flour
Sift the sugars, salt, flour, soda, and baking powder together in a large mixing bowl.
Cut in the shortening to resemble coarse crumbs.
Add the rolled oats next and mix through to combine.
Store the prepared mix in a cool place or your refrigerator.
To Bake a Batch:
4 cups of this oatmeal cookie mix
2 large eggs, beaten
2 teaspoons of vanilla
All you do is to mix those ingredients together.
Drop using a teaspoon or a small ice cream scoop onto your greased cookie sheet.
Flatten with a fork and bake in a 350-degree oven for about 12 minutes (depending on how your oven is regulated) or until lightly
Test with a toothpick to see if anything sticks.
Chopped nuts (about ½ cup)
Raisins (about ½ cup)
Flaked coconut (about ½ cup)
Chocolate Chips (about ½ cup)
Sunflower Seeds (about ½ cup)
For a spice version add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of ground cloves