If you want to make your mix a little healthier, you can substitute part whole wheat flour for the white flour. I usually add two cups whole wheat and two cups white; so far no one in my family has noticed, and even though I cannot promote the desserts made from this mix as “healthy,” the whole wheat flour adds essential fiber and some extra vitamins and minerals. In addition, making your own mixes at home gives you the option of using organic ingredients, and you know that your mix is free of preservatives and hidden garbage that most commercial mixes contain.
Basic Oatmeal Cookie Mix
16 Cups Mix
2 cups sugar
2 cups brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
4 cups flour
5 cups oatmeal
1 1/2 cups butter
1/2 cup shortening
- Mix the sugar, brown sugar, baking powder, baking soda, salt, flour, and oatmeal in a very large mixing bowl.
- Cut the butter into pieces and add the pieces to the mixture along with the shortening.
- Cut the butter and shortening in until the mixture is crumbly and evenly incorporated. This is easiest done with the K attachment of a mixer, but can also be done with a hand pastry blender or the beaters on a hand mixer.
- Transfer to an airtight container and store in a cool place for up to six weeks; refrigerate for longer storage – up to six months.
Basic Oatmeal Cookies: combine 5 cups mix, 2 eggs, and 1 teaspoon vanilla. Drop by tablespoons onto parchment-lined or greased baking sheets. Bake in a preheated 350° oven for 10-12 minutes.
Amount Per Cup of Mix:
Calories 587 Calories from Fat 236
Percent Total Calories From: Fat 40% Protein 5% Carb. 55%
Nutrient Amount per
Serving
Total Fat 26 g
Saturated Fat 12 g
Cholesterol 47 mg
Sodium 547 mg
Total Carbohydrate 80 g
Dietary Fiber 0 g
Sugars 25 g
Protein 7 g
Vitamin A 14% Vitamin C 0% Calcium 0% Iron 11%
