Homemade Oatmeal Cookie Mix

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A make-ahead mix to keep in the refrigerator. You can have fresh baked oatmeal cookies anytime you want!

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Ingredients

  • Ingredients
  • COOKIE MIX
  • 2-1/2 cups all-purpose flour
  • 1/2 cup flax meal
  • 1/2 cup almond flour
  • 2 teaspoons salt
  • 1 teaspoon soda
  • 1 teaspoon baking powder
  • 1 cup firmly packed brown sugar
  • 1-1/2 cups Splenda
  • 1-1/2 cups butter flavor vegetable shortening
  • 6 cups Old Fashioned Quaker® Oats, uncooked
  • Add up to 2 cups of whatever combination of dried fruits and nuts you like. I add golden raisins, chopped dried figs, chopped dates, dried cherries, dried cranberries, dried apricots.
  • OATMEAL COOKIES
  • 4 cups Homemade Oatmeal Cookie Mix*
  • 2 eggs
  • 3 tablespoons water
  • 1-1/2 teaspoons vanilla

Preparation

Step 1

FOR COOKIE MIX, In very large bowl or 6-quart Dutch oven, stir together flour,flax meal, almond flour, salt, baking powder, and soda. Add sugars, mixing well. Cut in shortening with pastry blender or two knives until well blended. Stir in oats and whatever dried fruits and nuts your are adding. Store in tightly covered container in refrigerator up to 3 months.

FOR COOKIES -- Heat oven to 350°F. Lightly grease cookie sheet.

In medium bowl, combine all ingredients. Mix with spoon or fork about 1 minute to form a stiff dough. Chill dough in bowl, or form balls and chill the cookie balls for about 30 minutes before baking. This makes a nice thick, chewy cookie.

Bake about 12 - 15 minutes or until light golden brown.

Cool 1 minute on cookie sheet; remove to wire cooling rack.

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