Decadent Cocoa-Oatmeal Cookie Mix
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
36
ingredients
- 3⁄4 cup all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar (firmly packed)
- 1 1⁄2 cups quick-cooking oats
- 1⁄2 cup macadamia nuts, chopped, toasted*
- 1 cup milk chocolate chips
directions
- To toast macadamias, spread in single layer in heavy bottomed skillet. Cook over medium heat 1 to 2 min.,stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.
- Combine flour, cocoa and baking powder in small bowl.
- Pour into 1 quart wide-mouth jar with tight-fitting lid and pack down firmly.
- Place granulated sugar and brown sugar in separate resealable plastic food storage bags, forcing air from the bags before sealing.
- Layer bags in jar.
- Pack down firmly before adding each bag.
- Layer remaining ingredients attractively.
- Pack down firmly before adding each layer.
- Seal jar.
- Cover top of jar with fabric. Attach gift tag/recipe with raffia or ribbon.
- Gift Tag with instructions.
- DECADENT COCO-OATMEAL COOKIES.
- MAKES ABOUT 36 COOKIES.
- 1 jar Decadent Coco-Oatmeal Cookie Mix.
- 1/2 cup (1 stick) unsalted butter, at room temperature.
- 1 large egg.
- 1/2 tsp vanilla.
- Preheat oven to 350°F Line baking sheet with parchment paper; set aside. Remove bags from jar; set aside.Transfer chips, nuts and oats from jar to small bowl and stir to combine; set aside. Remove bags from jar; set aside.
- Cream butter in medium bowl with electric mixer until light and fluffy. Add granulated sugar and brown sugar from bags and mix in well. Add egg and vanilla. Beat only until incorporated. Add flour/cocoa mixture from jar. Beat at low speed only until incorporated (dough will be sticky and stiff). Stir in oat mixture by hand.
- Shape dough into 1-inch balls. Place on baking sheet 2 inches apart. Slightly flatten each ball with back of spoon. Bake 7 to 9 minutes or until cookies are firm around edges. Cool 5 minutes on baking sheet; transfer cookies to wire rack to cool completely. Store in airtight container.
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RECIPE SUBMITTED BY
I live in Ontario and work full time as a consultant in IT for a communication company in another province. I create test cases and scripts and initiate the testing for the software changes that the programmers make to the company’s various programs. I have the pleasure of working from my home and dialling into their network. I also sell Avon for fun.
I met my husband (Paul) on a blind date. We dated 3 years and have been married for 25 years. We have two children a son(age 20) and a DD(age 17). We have been blessed with the best two kids anyone could ask for.
DH is a commerical airline pilot and currently is a "Check Pilot" on the A320. He is away quite a bit, so when he comes home I try to make sure he has a decent meal. He eats out when on the road so he really enjoys a good home cooked meal when he arrives home, while the rest of us want to go and eat out.
I love to spend time in my garden, travel and try new recipes. DH and I love to travel or just spend time at a cottage in the summer. I have not been on a cruise but hope to within the next 2 years (maybe for our 25th wedding anniversary.)
We pretty much eat anything. DH especially loves seafood (more than I do.) while I prefer to eat chicken. We are so predicable when ordering our meal at a restaurant. Next, I think it would have to be Italian and then something spicy like Thai or Indian. My family loves Indian food but I have never had the courage to make it. Maybe I will someday.
I like to read true stories and criminal books. David Baldacci is one of my favourite authors.
My favorite restaurant is "Bin 23", "Einsteins Cafe," "Abberfolye Mill"
My brother sent me the link to Recipezaar and now I am hooked trying new recipes every day. I don't think I will buy another cook book.
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