Friday, December 12, 2008

Oatmeal Cookie Mix Two Ways - gifts from the kitchen


Another Great Cookie Mix found in my friend's aunt's collection of recipes. This makes about 13 cups which you can premake and put in a sealed canister. It has a counter life of about 6 to 8 weeks (so the recipe says.....mine was used to bake up these variations in one day! Lots of cookies...very satisfied men in my house.)

Mix

4 cups flour
2 tsp. baking soda

2 tsp salt
2 cups sugar
1 cup firmly packed brown sugar
2 cups soft shortening
4 cups quick or old fashioned oats


Whisk together the flour, soda and salt. Mix in the sugars and then cut in the shortening until the mixture resembles fine crumbs. Blend in the oats and mix thoroughly Can be stored art room temperature in sealed large canister for up to 8 weeks. The following are three recipes you can use the mix for. For gift giving, place the mixture in a canister that seals well. Type out the three recipes below and glue on cute Christmasy index cards.

Toffee Bars

Cookie Base

2 cups Oatmeal Cookie Mix
1/3 cup dark corn syrp
1 tbsp vanilla
Topping

1/2 cup semi-sweet chocolate pieces melted
1/4 cup chopped walnuts or pecans

In a medium mixing bowl mix together thoroughly all ingredients for the cookie base. Pat into a well greased 8 inch square pan. (I put tin foil in first and then greased the tin foil...I'm glad I did as this will turn into a very sticky toffee which might be hard to get out of the pan. Make sure your foil comes up and over the edges so you can just 'lift it' out when done.) Bake in a preheated oven at 450 F. (Yikes...in my oven that is HOT...so I used a 400 F setting just fine) for 8 - 10 minutes (You should see it 'bubbling and getting a skim coat'). Remove from oven. Flatten the edges with a spatula as they will cream up the side and you want an even surface...you can't do this when it hardens. Cool. Then refrigerate several hours.

Loosen the edges with a spatula or in the case of using tin foil....simply remove from pan using tin foil 'handles'. Spread melted chocolate on top and sprinkle with nuts. Chill. Cut into small squares. Keep stored in refrigerator.

Oatmeal Drops (makes about 30)

3 cups Oatmeal Cookie Mix
1 egg
1/4 cup milk
1 tsp vanilla
icing sugar frosting

Combine all ingredients in medium bowl except frosting of course :P
Drop by teaspoonfuls onto greased or parchment lined cookie sheet. Bake in a 375F oven for 12 to 15 minutes. Top with frosting if desired.

Variations: Add 1/2 cup chopped nuts, dates (shown) raisins or chocolate chips

4 comments:

  1. One dough..so much variety! Great gifts from your kitchen, Trish!
    That was a lot of dough to 'test bake'.

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  2. Heee Heee...I have ready volunteer testers in this house of mine!

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  3. oh my...another treat from your kitchen trish.....i cn't keep up with trying all these recipes, so i'll save this one for a new year treat...mmm

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  4. Errmmmm... I wasn't sure if I should put this in the comments or try and contact someone individually... but I just wanted to point out a little typo. At the bottom of the Toffee Squares recipe, it says "Cunt into small squares". I'm assuming you meant "Cut". :)
    The recipes look delicious though!

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