Oatmeal Cookie Mix

This homemade oatmeal cookie mix is the ultimate convenience for bakers who love fresh-baked treats without the hassle of measuring every time. Combining unbleached and whole wheat flours with leavening agents, this dry base ensures your cookies have the perfect texture and rise. The mix is designed to be stored for months, allowing you to whip up a batch of cookies whenever cravings strike. Simply add wet ingredients like eggs, milk, or oil, and mix-ins like chocolate chips or raisins to create a warm, comforting dessert. It&# 226;ÂÂs a versatile staple that brings the aroma of a busy kitchen into your home with minimal effort.

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 24

Calories: 6517.3

Dietary: Vegan, Vegetarian

Description

This homemade oatmeal cookie mix is the ultimate convenience for bakers who love fresh-baked treats without the hassle of measuring every time. Combining unbleached and whole wheat flours with leavening agents, this dry base ensures your cookies have the perfect texture and rise. The mix is designed to be stored for months, allowing you to whip up a batch of cookies whenever cravings strike. Simply add wet ingredients like eggs, milk, or oil, and mix-ins like chocolate chips or raisins to create a warm, comforting dessert. It&# 226;ÂÂs a versatile staple that brings the aroma of a busy kitchen into your home with minimal effort.

Ingredients

4 cup Unbleached Flour
4 teaspoon Salt
2 teaspoon Baking Soda
3 cup Vegetable Shortening
4 cup Whole Wheat Flour
2 teaspoon Baking Powder
6 cup Brown Sugar
8 cup Quick Rolled Oats

Directions

1
In a large bowl, combine the unbleached flour, whole wheat flour, salt, baking soda, and baking powder.
2
Whisk the dry ingredients together until thoroughly blended and free of lumps.
3
Add the brown sugar to the bowl and stir until evenly distributed throughout the flour mixture.
4
Using a pastry blender or two forks, cut in the vegetable shortening until the mixture resembles coarse crumbs and is evenly distributed.
5
Stir in the quick rolled oats until they are fully incorporated into the mix.
6
Transfer the finished mix into a large airtight container and label it with the date.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 6517.3kcal

% Daily Value *
Total Fat 221.5g341%
Saturated Fat 68.4g343%
Cholesterol 0.0mg0%
Sodium 20116.4mg839%
Total Carbohydrate 1025.5g342%
Dietary Fiber 81.4g326%
Sugars 354.7g
Protein 136.3g273%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the mix in a cool, dry place. It will keep for 10 to 12 weeks.

This recipe makes approximately 24 cups of mix.

Variation: For a richer flavor, use 8 cups of unbleached flour instead of the 4 cups unbleached and 4 cups whole wheat flour.

To use: Follow a standard oatmeal cookie recipe, substituting the wet ingredients (eggs, vanilla, milk/oil) and mix-ins (chips, nuts) as desired, using 3 cups of this mix per batch.

Keywords: oatmeal, cookie, mix, baking, dry, flour, oats, shortening, storage, pantry, homemade, dessert, snack, chewy, golden, convenience, batch, leavening, whole wheat, unbleached, pastry

Read it online: https://www.chefs-mate.com/recipe/oatmeal-cookie-mix/