Best Oatmeal Cookie Mix

[arabi]

Oatmeal Cookie Mix:

 

4 1/2 c All-purpose flour

4 1/2 c Quick-cooking rolled oats

4 c Firmly packed brown sugar

1 tb Baking powder

1 tb Baking soda

2 ts Salt

 

 

 

Oatmeal Cookies: 1/2 c Butter, softened

3 1/4 c Best: Oatmeal Cookie Mix

1 Egg, beaten

4 ts Water

1 ts Vanilla

 

 

 

Best Oatmeal Cookie Mix:

In large bowl, stir together flour, rolled oats, sugar, baking powder, baking soda and salt. Transfer to airtight container; store in cool, dry place for up to 2 months.

Stir well before using.

 

Oatmeal Cookies:

In large bowl, using electric mixer at low speed, beat butter into "Best: Oatmeal Cookie Mix" until well blended. Stir in egg, water and vanilla until blended.

Drop by tablespoonfuls onto greased baking sheet. Bake in 375F 190C oven for about 10 minutes, or until golden. Let cool in pan on rack for 3 minutes; remove to rack to cook completely.

[Cookies can be stored in airtight container for up to 5 days or frozen for up to 2 weeks.]

 

Variations:

 

Oatmeal Chocolate Chip Cookies: Add 1 cup chocolate chips, peanut butter chips or chopped milk chocolate-covered toffee bar after beating butter into mix. Makes 41 cookies.

 

Oatmeal Raisin Cookies: Add 1 cup raisins and 1 ts cinnamon after beating butter into mix. Bake for 12 minutes. Makes 38 cookies.

 

Hermits: Omit vanilla. Add 1/2 cup each raisins, chopped walnuts and chopped candied fruit, 1 ts cinnamon, 1/2 ts nutmeg and 1/4 ts ground cloves after beating butter into mix. Makes 44 cookies.

Lemon Coconut Cookies: Omit vanilla. Add 1/2 cup shredded coconut and 2 ts grated lemon rind after beating butter into mix. Makes 38 cookies.