Super Chunk Oatmeal Cookie Mix
Delight in the ultimate homemade treat with this Super Chunk Oatmeal Cookie Mix, a perfect blend of hearty old-fashioned rolled oats, rich chocolate chips, and a medley of chopped nuts and shredded coconut for the perfect balance of chewy and crunchy. Crafted with pantry staples like brown sugar, all-purpose flour, and a touch of baking soda and powder for that irresistible rise, this mix is ideal for baking fresh cookies or gifting as a thoughtful homemade present. Ready in just minutes, it delivers warm, golden-brown cookies bursting with sweet, nutty, and chocolatey goodness. Perfect for dessert lovers, this recipe ensures easy preparation and satisfying results every time. From family gatherings to festive gifting, this oatmeal cookie mix is your ticket to a baked-goods bliss!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1.5 cups All-purpose flour
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Chocolate chips
- 1 cup Chopped nuts (walnuts or pecans)
- 0.5 cup Unsweetened shredded coconut
Instructions
In a large mixing bowl, combine the old-fashioned rolled oats, all-purpose flour, brown sugar, granulated sugar, baking soda, baking powder, and salt. Mix until evenly distributed.
Stir in the chocolate chips, chopped nuts, and shredded coconut.
If packaging as a mix for gifting, layer the dry ingredients in a clear glass jar or airtight container, starting with the oats, then the flour mixture, followed by the sugars, and top with the chocolate chips, nuts, and coconut. Include a tag with instructions for baking (see below).
To make cookies from the mix, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a separate bowl, beat 1 cup (2 sticks) of softened unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract until creamy and well combined.
Gradually add the cookie mix to the wet ingredients, stirring until fully incorporated. The dough will be thick.
Scoop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store baked cookies in an airtight container for up to 1 week.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1484 mg | 64% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 100.0 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
