Tested till perfect Oatmeal Cookie Mix

Oatmeal Cookie Mix

Baking with this mix is all fun and no fuss. Give it in a big jar, with the recipe, baking sheets, parchment paper, a metal rack and oven mitts.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

  • rating starrating starrating starrating starrating star
  • Portion size 20 cups


  • 6 cups 6cupsrolled oats
  • 4 cups 4cupsall-purpose flour
  • 3 cups 3cupspacked brown sugar
  • 2 tsp 2tspcinnamon
  • 2 tsp 2tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1-1/2 tsp 1-1/2tspsalt
  • 1 lb 1lbshortening
  • 2 cups 2cupsraisinraisins
  • 1-1/2 cups 1-1/2cupsshredded coconut
  • 1 cup 1cupchocolate chips
  • 1 cup 1cupchopped pecans
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Stir together oats, flour, sugar, cinnamon, baking powder, baking soda and salt. With pastry blender, cut in shortening until crumbly. Stir in raisins, coconut, chocolate and pecans. Refrigerate in airtight container for up to 10 weeks.


Additional information :

Measure 4 cups (1 L). Mix into bowl. Whisk together 1 egg, 2 tbsp (25 mL) milk and 2 tsp (10 mL) vanilla; stir into Mix until dough forms. Roll into 1-1/2-inch (4 cm) balls. Place on parchment-lined or greased baking sheets; flatten with fork dipped in sugar. Bake in 375°F (190°C) oven for 15 to 18 minutes or until golden. Let cool on racks; store in airtight containers.

Makes about 2 dozen.

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