With this mix, baking is simple and enjoyable. Give it as a wonderful gift during Christmas, Easter, a housewarming, or any other time in a large jar along with the recipe, baking sheets, parchment paper, a metal rack, and oven mitts. Particularly useful for young students making their first move away from home.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 120 |
| Yield: | 10 dozen |
Ingredients
- 6 cups rolled oats
- 4 cups all-purpose flour
- 3 cups packed brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 1 pound shortening
- 2 cups raisins
- 1 ½ cups shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
Instructions
- In a large bowl combine oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt. With a pastry blender cut in shortening until crumbly. Stir in raisins, coconut, chocolate chips and pecans.
- Refrigerate in an airtight container for up to 10 weeks.
- Attach a tag that reads: Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet, or line with parchment paper. Measure 4 cups of the mix into a large bowl. Whisk together 1 egg, 2 tablespoons milk and 2 teaspoons vanilla; stir into the mix. Roll into 1 1/2 inch balls and place on prepared baking sheet. Flatten with a fork dipped in sugar. Bake in preheated oven for 15 to 18 minutes, or until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Reviews
Ana
Very good cookies! I used one-third of the recipe, but still used the one egg, 2 tbsp milk, 2 tbsp vanilla. I actually ended up putting in a little more milk. Also used quick-oats. Will make again!
Great recipe, needs to be cut down for quart jars.