Recipe Details

Summary

Name: Honey Spice Oatmeal Cookie Mix

2 3/4 C. all−purpose flour

1 T. ground ginger

2 tsp. ground cinnamon

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cloves

1/4 tsp. nutmeg

11/2 C. oats (quick or old−fashioned, uncooked)

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.

Instructions to be included with gift jar:

HONEY SPICE OATMEAL COOKIES

1/2 lb. (2 sticks) butter, softened,

no substitutions

3/4 C. honey

1 large egg

Contents of gift jar

In 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 thick ness. Wrap tightly; chill at least 4 hours.

Preheat oven to 350慚. 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. Yields about 6 dozen cookies.

Variations

* 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.