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    Cookie: Holiday Oatmeal Cookie Mix

    Source of Recipe

    Quaker Oats

    List of Ingredients

    2 3/4 cups all-purpose flour
    2 teaspoons salt
    1 teaspoon baking soda
    2 cups firmly packed brown sugar
    1 cup granulated sugar
    2 cups solid vegetable shortening
    1 18-ounce container (6 cups) quick or old fashioned oats, uncooked
    4 (1-quart each) clear jars
    4 cups "add-ins"


    Recipe

    Choose add-ins from these options: 4 cups candy-coated pieces (for confetti cookies); 2 cups dried cherries and 2 cups dried cranberries (for cherry-berry cookies); 2 cups dried cherries and 2 cups chocolate chips (for chocolate cherry cookies); 2 cups chocolate chips and 2 cups chopped walnuts, pecans or almonds (for nutty chocolate chippers); 4 cups peanut butter-flavor chips and 1 cup unsweetened cocoa powder (for peanut chocolate cookies); 4 cups white or dark chocolate chips and 1 cup unsweetened cocoa powder (for double chocolate cookies).

    Stir together flour, salt and baking soade in a large bowl. Add sugars; mix well. Cut in shortening with pastry blender or two knives until mixture is crumbly. Stir in oats.

    In 1-quart clear jar with lid, layer as follows: 1 1/3 cups cookie mix, ½ cup add-ins, 1 cup cookie mix, ½ cup add-ins, 1 cup cookie mix. For peanut chocolate or double chocolate cookies, add ¼ cup unsweetened cocoa powder last. Place lid on jar. Seal tightly.

    Repeat layering with 3 remaining jars. Decorate and add gift tags with preparation instructions. Makes 4 jars.

    Directions for Gift Tags

    1 egg
    1/4 cup water (1/2 cup water for peanut chocolate or double chocolate cookies)
    1 teaspoon vanilla
    1 jar Holiday Oatmeal Cookie Mix

    Heat oven to 350 F. Lightly spray cookie sheets with cooking spray.

    In large bowl, combine egg, water and vanilla; mix well. Add entire contents of 1 jar of cookie mix; stir with fork until all dry ingredients are moistened and a stiff dough forms.

    Drop by rounded tablespoonfuls onto cookie sheets.

    Bake 14 to 16 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire cooling racks. Cool completely.

    Yields about 3 dozen cookies.


 

 

 


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