Honey Spice Oatmeal Cookie Mix
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|2-3/4 cups||All-purpose flour|
|1 Tablespoon||Ground ginger|
|2 teaspoons||Ground cinnamon|
|1 teaspoon||Baking soda|
|1/4 teaspoon||Ground cloves|
|1-1/2 cups||Quaker© oats (quick-cooking or old fashioned), uncooked|
DirectionsTo make mix
In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well. Add oats; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place.
Ingredients Needed to Complete Cookies
1/2 lb. (2 sticks) butter softened (no substitutions)
3/4 cup honey
1 large egg
To prepare cookies
In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness. Wrap tightly; chill at least 4 hours.
Heat oven to 350°F. Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Decorated Cookies - Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies or candy sprinkles.
Thumbprint Cookies - Use thumb to make a deep indentation in center of each cookie dough ball. Bake 6 to 8 minutes or until very light golden brown. Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2 teaspoon preserves. Cool and store as directed.
Source: Recipe courtesy of The National Honey Board
10 Min 3 servings