This is a recipe for oatmeal cookie mix that can be stored in the refrigerater in an airtight container for up to 10 weeks. With it are instructions for baking the cookies, now or later!
INGREDIENTS (for 1 servings):
- 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 1/2 teaspoons salt
- 1 pound shortening
- 2 cups raisins
- 1 1/2 cups shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
PREPARATION:
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.