Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 teaspoon baking soda

  3. 1 teaspoon ground cinnamon

  4. 1/2 teaspoon ground nutmeg

  5. 1/2 teaspoon salt

  6. 3/4 cup packed brown sugar

  7. 1/2 cup sugar

  8. 3/4 cup raisins

  9. 2 cups quick-cooking oats ADDITIONAL INGREDIENTS:

  10. 3/4 cup butter, softened

  11. 1 egg

  12. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the first five ingredients; set aside. In a 1-qt. glass container, layer brown sugar, sugar, raisins and oats, packing well between each layer. Top with reserved flour mixture. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (about 4 cups). To prepare cookies: In a bowl, cream the butter. Beat in egg and vanilla. Add cookie mix and mix well. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 5 dozen per batch.


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