Cookie mix for the pantry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1½ | cup | White sugar |
| 1 | cup | Brown sugar; lightly packed |
| 1 | teaspoon | Baking soda |
| 1 | cup | Shortening |
| 2 | cups | Cookie mix |
| 1 | Egg | |
| 1½ | cup | Cookie mix |
| ½ | cup | Granola |
| 2 | Eggs | |
| 3 | cups | Old fashioned rolled oats |
| ½ | cup | Raisins; chopped dates; peanut butter chips; chocolate chips or walnuts |
| 1 | tablespoon | Milk |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Milk |
| 1 | teaspoon | Vanilla |
Directions
COOKIE MIX INGREDIENTS
VANILLA COOKIES
GRANOLA COOKIES
TO MAKE COOKIE MIX:
In a large bowl, sift together flour, sugars, baking soda, and baking powder.
Cut in shortening with a pastry blender or two kinves until mixture is crumbly. You can use a fopd processor for this step, but besure to process quickly and stop quickly, before the mixture is too smooth.
Stir in rolled oats and any nuts, chips, or fruits you choose.
Store mixture in a tightly covered, labeled container. Mix will keep from 1 to 5 months on the pantry shelf in mild, dry weather. Store in the refrigerator during the hottest summer months.
Yield: 9 cups mix
TO USE:
Preheat oven to 350 degrees.
Measure mix into a large bowl and edd eggs, milk, and vanilla, depending on which cookies you are making.
Stir until all ingredients are well blended and drop by teaspoons onto a gresed cookie sheet. Bake for 15 minutes.
Souce: Cheaper and Better Alternatives to Storebought Goods By: Nancy Birnes
Found by: Fran McGee
Submitted By FRAN MCGEE On 10-18-94