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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 13 - Change
Nutritional Facts
Servings Per Recipe: 13

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Best Oatmeal Cookie Mix

Date Added: January 04, 2014


4 1/2 Cups All-Purpose Flour 4 1/2 Cups All-purpose flour
4 1/2 Cups Oats 4 1/2 Cups Quick-cooking rolled oats ;
4 Cups Brown Sugar 4 Cups Firmly packed brown sugar
1 Tablespoon Baking Powder 1 Tablespoon Baking powder plus
1 Tablespoon Baking Soda 1 Tablespoon Baking soda level - dissol ved in milk
2 Teaspoons Salt 2 Teaspoons Salt (to taste)
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1. In large bowl, stir together flour, rolled oats, sugar, baking powder, baking soda and salt.

2. Transfer to airtight container; store in cool, dry place for up to 2 months.

3. Stir well before using. Cookie Tips: Refrigerate the spoonfuls of dough on baking sheet for 15 minutes before baking to produce thick cookies.

4. Check cookies at the minimum baking time since baking times can only be approximate.

5. It's no problem to bake a sheet of cookies for another minute or so.

6. Store in airtight container (tin, glass or plastic); cover with plastic wrap before closing with tight lids.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Natural Sweeteners allergies.
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