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Ingredients15 m servings 42 cals
Original recipe yields 56 servings (8 bags of mix )
- In a medium bowl, stir together the oats, flour, baking soda and brown sugar. Cut in the shortening until the mixture resembles cornmeal. There should be no lumps of shortening left. Measure 1/2 cup of the mixture into re-sealable bags or containers for storage. Label and date each bag. This mix can be stored in a cool dry place for up to 12 weeks.
- To make the cookies, empty one package of the mix into a bowl. Stir in 2 teaspoons of water, 1 tablespoon of raisins and 1 tablespoon of mini semisweet chocolate chips. Mix well and shape teaspoonfuls of dough into small balls. Place balls on an ungreased cookie sheet and flatten with the buttered bottom of a glass dipped in sugar. Follow you oven's instructions for baking.
Per Serving: 42 calories; 2 g fat; 5.6 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition
ReviewsRead all reviews 3
Simple to make - worked perfectly in the mini oven. Pretty bland, but kid friendly. No eggs, so safe to eat.