Oatmeal Cookie Mix

This is a big-batch pantry mix, not a cookie recipe. You combine whole wheat flour, all-purpose flour, rolled oats, brown sugar, and shortening into a shelf-stable base that you scoop from whenever cookie cravings strike.

The shortening gets cut in with a pastry blender so it’s evenly distributed through the dry ingredients. That’s what makes this mix shelf-stable. Unlike butter, vegetable shortening doesn’t need refrigeration, so the whole batch can sit in an airtight container in your pantry for 10 to 12 weeks.

Using both whole wheat and all-purpose flour gives the eventual cookies more texture and a nuttier flavor than straight white flour. The brown sugar is mixed in ahead of time, so when you’re ready to bake, most of the measuring is already done.

Pro Tips

• Cut the shortening in thoroughly. Any large pockets of fat left in the mix will melt unevenly during baking and give you inconsistent cookies.
• Pack the brown sugar firmly before measuring. Loosely scooped brown sugar changes the sweetness of the entire batch.
• Store in a truly airtight container. Any moisture gets into those oats and the whole mix clumps up.
• Label with the date you made it. After 12 weeks, the shortening can start to go rancid.

Variations

• Spiced version: Add cinnamon and nutmeg to the dry ingredients for a warm-spiced cookie base.
• Add-in ready: When baking, stir in chocolate chips, raisins, or chopped nuts to customize each batch.