Make Ahead Cookie Mix

(Pillsbury 1972--Thanks!!) 

Great, homemade cookie mix--still from scratch, just partially prepared ahead for convenience.  1 batch of cookie mix makes 4 batches of cookies.  I especially like the Toffee Bars & Oatmeal Carmelitas.

To Make the Mix:

1 ½ Cups Butter, softened

1 Tablespoon Salt

2  teaspoons Baking powder

6 cups Unbleached or All Purpose Flour

In a very large bowl, combine butter, salt, and baking powder; using electric mixer (or pastry blender), blend well.  Lightly spoon flour into measuring cup; level off. (Do not scoop or sift flour.)  Add flour to butter mixture; blend until fine crumbs form, scraping bowl often.  Store tightly covered in refrigerator up to 4 weeks. Makes 8 cups of mix.

#1  Chocolate Chip

2 cups Mix	2 Eggs
½ c Sugar	6oz (1cup) Semi-Sweet Chocolate Pieces
1 Tbsp Butter	½ cup chopped nuts if desired
½ tsp Vanilla

(Recipe may be cut in half.)  Preheat oven to 375 (Dip measuring cup into cookie mix; level off.)  In large bowl, combine all ingredients except chocolate pieces and nuts; blend until smooth.  Stir in chocolate pieces and nuts.  Drop by teaspoonfuls two inches apart on lightly greased cookie sheets.  (Teflon, too). Bake 7 to 14 minutes until light golden brown.  Cool 1 minute; remove from cookie sheet.  About 3 dozen cookies.

#2  Almond Butter Sticks

¾ cup Sugar	2 (3 oz pkgs.) Cream Cheese
2 tsp Almond Flavoring	2 cups Mix
1/3 cup + 1 Tbsp Butter	1 Egg separated
¼ cup slices Almonds if desired

Preheat oven to 375. Grease a cookie sheet.  In small bowl stir together sugar and almond flavoring; cover and set aside.  In medium bowl, combine 1/3 cup butter, cream cheese, and egg yolk; blend until smooth.  (Dip measuring cup into cookie mix; level off.)  Stir in mix.  Knead on floured surface about 25 strokes until pliable.  Roll or press out to a 12 x12 inch square.  Spread with 1 Tbs. butter.  Cut dough in half; place one half on greased cookie sheet.  Spoon sugar mixture to within ½ inch of dough edges.  Place remaining dough half, buttered side down over sugar.  Press edges tightly to seal.  Brush with lightly beaten egg white; sprinkle with almonds.  Bake 20 to 30 minutes until golden brown.  Cool at least 30 minutes.  Remove from cookie sheet cut pastry in half lengthwise and in ½ inch strips crosswise.  48 cookies.

#3  Oatmeal Carmelitas

2 Cups Mix	1 Egg
1 cup Quick Cooking Oats	¾ cup Caramel Ice Cream Topping
¼ cup Sugar	3 Tbsps Flour
¼ cup firmly packed Brown Sugar	6 oz (1cup) Semi-Sweet or Milk Choc. Pieces
2 tsp. Vanilla	½ cup chopped nuts

Preheat oven to 375.  Grease bottom and sides of 13x9 or 9 inch square pan.  (Dip measuring cup into cookie mix, level off.)  In a large bowl, combine first six ingredients.  Mix until well blended and crumbly.  Press 2 cups of mixture on bottom of pan.  Bake 10 minutes.  Blend caramel topping and flour.  Remove crust from oven; sprinkle with chocolate pieces and nuts; drizzle with caramel mixture.  Sprinkle remaining crumbs over caramel.  Bake 20 to 30 minutes until golden brown.  Cut when cool.  (May be refrigerated to cool.)  24 bars.

#4  Oatmeal-Raisin

2 cups Mix	2 Eggs
½ Cup Sugar	*1 ½ cups Quick or Old Fashioned Oats
½ Cup Brown Sugar	*½ cup Raisins
1 tsp. Vanilla	*save for last

(Recipe may be cut in half.)  Preheat oven to 375.(Dip measuring cup into cookie mix; level off.)  In large bowl  combine all ingredients except oats and raisins; blend until smooth.  Stir in oats and raisins.  Drop by heaping teaspoonfuls two inches apart on  greased cookie sheets.  Bake 9 to 13 minutes until light golden brown.  Immediately remove from cookie sheet.  About 3 dozen cookies.

#5  Toffee Bars

2 cups Mix	1 Egg
1 cup Brown Sugar	6 oz (1 cup) Milk Choc or Semi-Sweet Pieces
5 Tbs. Butter	½ cup chopped nuts
1 tsp. Vanilla or Almond Flavoring

Preheat oven to 350.  Grease bottom and sides of 15/10 or 13x9 inch pan. (Dip measuring cup into cookie mix; level off.)  In large bowl, combine cookie mix, brown sugar, butter, vanilla or almond flavoring & egg; blend until smooth.  Spread dough evenly in greased pans.  Bake 15x10 inch pan 12 to 18 minutes and 13x9 inch pan 17 to 24 minutes until top springs back when lightly touches.  Immediately sprinkle with chocolate pieces;  let stand 2-3 minutes to melt.  Spread chocolate over bars; sprinkle with nuts.  3-6 dozen bars.  Freezes well.  Allow to come to room temperature before cutting/serving.