This Oatmeal Butterscotch Cookie Mix makes a great gift! It keeps for up to 6 months, and produces soft, chewy cookies. If butterscotch isn’t your thing, just swap out those chips for cinnamon or semi-sweet chocolate.
Serves: makes 36
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup old-fashioned oats
• 1 cup butterscotch chips
• 1/2 cup coconut flakes
• 1 stick (1/2 cup) unsalted butter, softened
• 1 large egg
• 3/4 teaspoon vanilla
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a 1-quart glass jar, layer the flour mixture, brown sugar, granulated sugar, oats, butterscotch chips, and coconut. Place lid on jar, seal, and fasten with a ribbon, tag, and directions for baking with a list of the additional ingredients.
To make the cookies:
In a large bowl, beat the butter, egg, and vanilla with a handheld mixture until combined. Add in the cookie mix and blend well.
Drop by rounded teaspoonfuls 2-inches apart onto a cookie sheet lined with parchment paper.
Bake at 350 degrees F. for 9-11 minutes, until golden. Cool for 2 minutes, then transfer to a wire rack to cool completely.
Cookie mixture will keep for up to 6 months if stored in a cool, dry place.
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