Oatmeal Cookie Mix Oamc Food

THE OATIEST OATMEAL COOKIES EVER

Steps:

• Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
• Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
• Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

OATMEAL COOKIES

Steps:

• Position the racks in the top and lower third of the oven and preheat to 350 degrees F.
• In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and mace.
• In another large bowl, combine the butter and sugar and, with a hand-held electric mixer, mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
• Add the brown sugar and mix until incorporated. Add the eggs to the butter mixture, one at time, waiting for the first one to be fully incorporated before adding the last. Mix in the vanilla.
• Reduce the mixer's speed to low. Add the flour mixture, little by little, until a smooth dough is formed (scrape the bowl down occasionally). Turn off the machine, stir in the oats, raisins, and pecans with a rubber spatula.
• Line 2 baking sheets with parchment paper. Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.
• Bake the cookies in batches, turning the pans once, until golden brown, but still soft and spongy, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container.

SOFT OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

BASIC COOKIE MIX

Steps:

• In a large bowl, combine all the ingredients.
• Sift the mixture twice.
• Store in a tightly covered, labeled container for up to 3 months in a cool, dry place.
• For Sugar Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine all ingredients.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
• For Chocolate Chip Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla.
• Stir in chocolate chips and nuts, distributing them well.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.

OATMEAL COOKIE MIX II

Steps:

• In a 1 quart jar, layer the ingredients in the following order: half of the oats, half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats. Screw on the lid and attach a tag with the following instructions:
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, beat 1 1/4 cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy. Stir in the contents of the jar. Drop cookies by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on cookie sheets for 1 minute before removing to wire racks to cool completely.

OATMEAL COOKIE MIX I

Steps:

• In a large bowl, stir together the flour, baking powder, salt, brown sugar and oats. Blend in the shortening so that it is fully absorbed. Store this mixture in an airtight container at room temperature for up to 8 weeks in a cool dry place. Prepare cookies from the mix using the following recipe.
• Use: 2 cups of cookie mix, 1 egg, beaten, 1 teaspoon vanilla and 1 cup of chocolate chips, coconut, raisins or nuts. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. In a large bowl, stir together the cookie mix, egg, vanilla and the additions of your choice. Drop by rounded spoonfuls onto the prepared cookie sheet. Flatten slightly with a fork. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks. makes about 2 dozen.

MAKE YOUR OWN INSTANT OATMEAL OAMC

Steps:

• Assembly Directions:
• Mix various batches of several kinds of oatmeal.
• Freezing Directions:
• Store sealed mixture in freezer or pantry.
• Serving Directions:.
• To make one serving, scoop 1/2°C of the mixture in a bowl. Add 1°C water and microwave for 2-3 minutes. Stir and let stand for another minute.

AMISH BAKED OATMEAL

Steps:

• Preheat oven to 350°. Combine the first eight ingredients; mix well. Spread evenly in a greased 13x9-in. baking pan. , Bake 25-30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired.

ULTIMATE OATMEAL COOKIES

Steps:

• Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
• For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

DRY OATMEAL MIX

Steps:

• In a large bowl, combine the first eight ingredients.
• Store in an airtight container in a cool dry place for up to 6 months.
• Yield 8 cups total.
• To prepare oatmeal: Shake mix well and measure out oatmeal into bowl, add water, and microwave for 3 minutes.
• Or on a stove top, in a saucepan, bring water to a boil; slowly stir in 1/2 cup mix.
• Cook and stir over medium heat for 1 minute.
• Remove from the heat.
• Cover and let stand for 1 minute or until oatmeal reaches desired consistency.

BASIC OATMEAL COOKIE MIX

Steps:

• Basic Oatmeal Cookie Mix.
• Combine shortening and sugar in a large bowl, blending well.
• Combine remaining ingredients; mix well.
• Add to sugar mixture, blending well. Cover and store in refrigerator until ready to use.
• Yield: cookie mix for about 10 dozen cookies.
• Orange-Oatmeal Cookies.
• Combine all ingredients, mixing well.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 375 degrees for 10-12 minutes. Reduce heat by 25 degrees if baking on a dark cookie sheet. Check before 10 minutes is up to judge how much more time is needed, if necessary.
• Remove and place on wire racks to cool.
• Yield: about 2 1/2 dozen.

INSTANT OATMEAL MIX (OAMC)

Steps:

• Combine all ingredients in a Tupperware. Store in a cool, dark place.
• When ready to serve, mix a rounded 1/4 cup of the mixture with 1/2 cup of water (or 1/2 cup mixture plus 1 cup water).
• Microwave for 1 1/2 minute (slightly longer for 1/2 cup).