Best: Oatmeal Cookie Mix

  • on August 19, 2010
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Ingrients & Directions

4 1/2 c All-purpose flour
4 1/2 c Quick-cooking rolled oats
4 c Firmly packed brown sugar
1 tb Baking powder
1 tb Baking soda
2 ts Salt

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.

Cookie Tips:

1. Refrigerate the spoonfuls of dough on baking sheet for 15 minutes
before baking to produce thick cookies.

2. Check cookies at the minimum baking time since baking times can
only be approximate. It’s no problem to bake a sheet of cookies for
another minute or so.

3. Store in airtight container (tin, glass or plastic); cover with
plastic wrap before closing with tight lids.

See Best: Oatmeal Cookies for usage recipe

13 Cups

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