- 1 1/2 cups quick cooking oats
- 3/4 cup all purpose flour
- 1/4 teaspoon baking soda
- 3/4 cup brown sugar; packed
- 1/2 cup vegetable shortening
Combine oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles corn meal.
Spoon about 1/2 cup mixture into each of 8 small containers or sandwich bags. Seal tightly and label with date and contents.
Store in cool dry place for up to 12 weeks.
Each package makes 9 cookies.
Makes 8 Packages
- 2 teaspoons water
- 1 tablespoon raisins
- 1 tablespoon mini semi-sweet chocolate morsels
Stir one package in with additional ingredients until mixture forms a ball.
Shape one teaspoon of dough into a ball and drop on ungreased cookie sheet.
Butter the bottom of a small drinking glass. Dip buttered glass bottom in sugar and flatten each ball by pressing with sugar-coated glass.
Bake 10 to 12 minutes in mom’s oven or as directed in Easy-Bake Oven. Remove from oven. Cool on a rack.