Honey Spice Oatmeal Cookie Mix
Yield: 6 dozen
Ingredients
Honey Spice Oatmeal Cookie Mix
- 2 3/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 1/2 cups Quaker oats (quick-cooking or old fashioned), uncooked
Needed to Complete Cookies
- Honey Spice Oatmeal Cookie Mix
- 1/2 pound (2 sticks) butter softened (no substitutions)
- 3/4 cup honey
- 1 large egg
Instructions
- To 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.
- Put following recipe on a gift card.
Honey Spice Oatmeal Cookies
In a large bowl, beat 2 sticks butter and 3/4 cup honey with electric mixer until creamy. Add 1 large 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 degrees 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 for 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.
Notes
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.
Attribution
Recipe and photo used with permission from: National Honey Board
