Spice Oatmeal Cookie Mix - In A Jar |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Cookie jar mix from my collections and with variations Ingredients:
2 3/4 cups all-purpose flour |
1 tbsp. ground ginger |
2 tsp. ground cinnamon |
1 tsp. baking soda |
1/2 tsp. salt |
1/4 tsp. ground cloves |
1/4 tsp. nutmeg |
1 1/2 cups quaker oats (quick or old fashioned, uncooked) |
ingredients needed to complete cookies |
1/2 pound (2 sticks) butter, softened (no substitutions) |
3/4 cup honey |
1 large egg |
Directions:
1. To make mix:
2. In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well.
3. Add oats; mix well.
4. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container.
5. Store in cool dry place.
6. Layer Ingredients in the jar as listed
7. To prepare cookies
8. In a large bowl, beat butter and honey with electric mixer until creamy.
9. Add egg; beat well.
10. Add half of cookie mix; beat well.
11. Add remaining cookie mix; beat well.
12. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness.
13. Wrap tightly; chill at least 4 hours.
14. Heat oven to 350 F.
15. Remove one portion of dough from refrigerator.
16. Shape dough into 1-inch balls.
17. Place 2 inches apart on ungreased cookie sheets.
18. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.
19. Repeat with remaining dough.
20. . Bake 5 to 7 minutes, just until centers are set.
21. (Cookies will feel soft. Do not overbake.)
22. Cool 1 minute on cookie sheets; remove to wire rack.
23. Cool completely.
24. Store tightly covered.
25. Variations:
26. Decorated Cookies:
27. Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies or candy sprinkles.
28. Thumbprint Cookies
29. Use thumb to make a deep indentation in center of each cookie dough ball.
30. Bake 6 to 8 minutes or until very light golden brown.
31. Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2 teaspoon preserves.
32. Cool and store as directed.
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