HONEY SPICE OATMEAL COOKIE MIX
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HONEY SPICE OATMEAL COOKIE MIX
Makes about 6 dozen cookies.
Although this is a recipe for a gift mix, I make it for home so the kids and I can enjoy impromptu baking days.
Gift Mix:
2-3/4 cups all-purpose flour
1 Tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1-1/2 cups Quaker oats (quick or old fashioned, uncooked).
To make mix:
In large bowl, combine flour, ginger, cinnamon, baking
soda, salt, cloves and nutmeg; mix well.
Add oats; mix well.
Transfer to zip lock plastic bag, an unbreakable decorative jar with lid or other airtight container.
Store in cool dry place.
Ingredients Needed to Complete Cookies:
I print this section off on the computer and tie it to the container of mix, especially if it's a gift.
1/2 pound (2 sticks) softened butter (no substitutions)
3/4-cup honey
1 large egg
To prepare cookies:
1. In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat
well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness. Wrap tightly; chill at least 4 hours.
2. Heat oven to 350°F. Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on un-greased cookie sheets. Flatten
to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
3. Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not over bake). Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Store tightly covered.
Cookie Variations:
DECORATED COOKIES -- Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies
or candy sprinkles.
THUMBPRINT COOKIES -- Use thumb to make a deep indentation in center of each cookie dough ball. Bake 6 to 8 minutes or until very light golden brown.
Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2-teaspoon preserves. Cool and store as directed.
