We love chocolate chip cookies around here. However, I’m not always in the mood to mix up a full batch of cookies. Make ahead chocolate chip cookie mix to the rescue. The dry ingredients are already mixed up so all you need to do is add the wet ingredients and mix.
Hint: Use an electric mixer because it’s harder to mix by hand. It’s doable just harder to get all the ingredients mixed together.
These can be stored for 3 months in an airtight container. I used zippered storage bags.
I’ve previously mentioned how I like Joanna Fluke’s Hannah Swenson books. I’m rereading some of the books in the series. As I was reading Key Lime Murder, she included this recipe. I was instantly intrigued. I’ve made other oatmeal cookies that included chocolate chips and M&M’s. This year I wanted something simple. This cookie fit the bill!!!
Stars of the recipe:
1 c. butter (2 sticks)
3/4 c. white sugar (granulated)
1 tsp. baking soda
1 c. unsifted flour (all-purpose or white whole wheat)
2 c. oatmeal (I used old-fashioned oatmeal. I love that texture.)
1 egg yolk
Pre-heat the oven to 350 degrees.
Melt the butter in a microwave safe bowl on high for 1 1/2 minutes.
Let the butter cool to room temperature.
Mix in the white sugar.
Add the baking soda, flour, and oatmeal. Stir thoroughly.
In a small bowl, beat the egg yolk with a fork until it’s thoroughly mixed.
Add the yolk to the bowl and stir until it’s incorporated.
Grease or spray with cooking spray cookie sheet.
Make small balls of dough and place them on the cookie sheet, 12 to a sheet.
Press them down with a fork in a crisscross pattern.
Bake at 350 degrees for 10 to 12 minutes.
Let cool for 1 or 2 minutes before transferring them to a wire rack.