Cookie Mix

  • 2 1/2 Cup(s) all-purpose flour
  • 2 Teaspoon(s) Salt
  • 1 Teaspoon(s) Baking Soda
  • 2 Cup(s) firmly packed brown sugar
  • 1 Cup(s) granulated sugar
  • 1 1/2 Cup(s) vegetable shortening
  • 1 Cup(s) 18-ounce tube (6 cups) Quaker® Oats (quick or old fashioned, uncooked)

Oatmeal Cookies

  • 1 Egg(s)
  • 3 Tablespoon(s) Water
  • 1 Teaspoon(s) vanilla

Cooking Instructions

For Cookie Mix, In very large bowl or 6-quart Dutch oven, stir together flour, salt and soda. Add sugars, mixing well. Cut in shortening with pastry blender or two knives until well blended. Stir in oats. Store in tightly covered container in refrigerator or cool dry place up to 3 months.
For Cookies, Heat oven to 350°F. Lightly grease cookie sheet. In medium bowl, combine all ingredients. Mix with spoon or fork about 1 minute to form a stiff dough. Drop by rounded teaspoonfuls onto prepared cookie sheet. Bake about 15 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire cooling rack.
*If using Old Fashioned oats, increase flour to 3 cups.
*If Homemade Oatmeal Cookie Mix is prepared with Old Fashioned oats, increase amount of mix used to 3 1/2 ups.

Serving Tips:
Cookie Variations:
For Raisin-Spice Cookies,
add 1/2 cup raisins, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
For Oatmeal Chippers, add 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels.
For Cranberry-Nut Cookies, add 1/4 cup dried cranberries and 1/4 cup chopped nuts.
For Confetti Cookies, add 1/2 cup candy-coated chocolate pieces.


Vanishing Oatmeal
Raisin Cookies


No-fuss breakfasts for
on-the-go mornings