Title: Cookie Mix for the Pantry
Categories: Cookies
Yield: 1 Batch
Cookie Batter:
3 c Flour
1 1/2 c White sugar
1 c Brown sugar; lightly packed
1 ts Baking soda
1 c Shortening
3 c Old fashioned rolled oats
1/2 c Raisins
1/2 c Dates; chopped
1/2 c Peanut butter chips or
- walnuts
Vanilla Cookies:
2 c Cookie Batter
1 Egg
1 tb Milk
1 ts Vanilla
Granola Cookies:
1 1/2 c Cookie Batter
1/2 c Granola
2 Eggs
2 tb Milk
1 ts Vanilla
Cookie Batter:
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 food processor for this step, but be sure
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
To Use:
Preheat oven to 350 F.
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 greased cookie sheet. Bake for 15 minutes.
Souce: Cheaper and Better Alternatives to Storebought
