Best: Oatmeal Cookie Mix Recipe
Yield: 13 CupsRecipe by luhu.jp
Ingredients:
4 1/2 cup: All-purpose flour,
4 1/2 cup: Quick-cooking rolled oats,
4 cup: Firmly packed brown sugar,
1 tbsp: Baking powder,
1 tbsp: Baking soda,
2 tsp: Salt,
Directions:
In large bowl, stir together flour, rolled oats, sugar, baking powder,
baking soda and salt. Transfer to airtight container; store in cool,
dry place for up to 2 months.
Stir well before using.
Cookie Tips:
1. Refrigerate the spoonfuls of dough on baking sheet for 15 minutes
before baking to produce thick cookies.
2. Check cookies at the minimum baking time since baking times can
only be approximate. Its no problem to bake a sheet of cookies for
another minute or so.
3. Store in airtight container (tin, glass or plastic); cover with
plastic wrap before closing with tight lids.
See Best: Oatmeal Cookies for usage recipe
Source: Canadian Living magazine, Oct 94 Presented in article by
Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
baking soda and salt. Transfer to airtight container; store in cool,
dry place for up to 2 months.
Stir well before using.
Cookie Tips:
1. Refrigerate the spoonfuls of dough on baking sheet for 15 minutes
before baking to produce thick cookies.
2. Check cookies at the minimum baking time since baking times can
only be approximate. Its no problem to bake a sheet of cookies for
another minute or so.
3. Store in airtight container (tin, glass or plastic); cover with
plastic wrap before closing with tight lids.
See Best: Oatmeal Cookies for usage recipe
Source: Canadian Living magazine, Oct 94 Presented in article by
Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp