Recipe: Oatmeal Cookie Mix and Oatmeal Cookies with Variations

OATMEAL COOKIE MIX
AND OATMEAL COOKIES WITH VARIATIONS

FOR THE OATMEAL COOKIE MIX:
4 1/2 cups all-purpose flour
4 1/2 cups quick-cooking rolled oats
4 cups firmly packed brown sugar
1 tablespoon baking powder
1 tablespoon baking soda
2 teaspoons salt

TO PREPARE THE 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.

FOR THE OATMEAL COOKIES:
1/2 cup butter, softened
3 1/4 cups best: oatmeal cookie mix
1 egg, beaten
4 teaspoons water
1 tablespoon vanilla

TO PREPARE THE OATMEAL COOKIES:
Preheat oven to 375 degrees F (190C). Grease a baking sheet.

In large bowl, using electric mixer at low speed, beat butter into Oatmeal Cookie Mix until well blended. Stir in egg, water and vanilla until blended. Drop by tablespoonfuls onto prepared baking sheet.

Bake in 375 degrees F (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. Makes 34 cookies.

OATMEAL COOKIE 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 tsp 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 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp ground cloves after beating butter into mix. Makes 44 cookies.

LEMON COCONUT COOKIES:
Omit vanilla. Add 1/2 cup shredded coconut and 2 teaspoons grated lemon rind after beating butter into mix. Makes 38 cookies.

Source: Canadian Living magazine, Oct 1994