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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 150 |
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This easy cookie mix was a faithful standby when we needed something quick for harvest lunches on the Nebraska farm where I grew up, recalls Mary Jane Cantrell of Turlock, California. Ingredients:
3 cups king arthur unbleached all-purpose flour |
2-1/2 cups sugar |
2 teaspoons salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 cup shortening |
3 cups quick-cooking oats |
additional ingredients: |
1 egg |
1 tablespoon milk |
1 teaspoon vanilla extract |
1/2 cup semisweet chocolate chips |
1/2 cup chopped pecans, optional |
Directions:
1. Combine the first five ingredients; cut in shortening until crumbly. Add oats and mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches (10 cups total).
2. To prepare cookies: In a bowl, combine 2 cups cookie mix, egg, milk and vanilla; mix well. Fold in chocolate chips and pecans if desired. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 2-1/2 dozen per batch.
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