• Ingredients
  • 1 1/4 cups quick cooking oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk chocolate chips
  • 1/3 cup white vanilla chips
  • 1/2 cup slivered almonds
  • 1/4 cup flaked coconut
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • ADDITIONAL INGREDIENTS:
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 teaspoon vanilla extract

Directions

  • Place oats in a food processor; cover and pulse until fine; set aside. In a bowl, combine the flour, baking powder, baking soda and salt. In a 1-qt. glass jar, layer the oats, flour mixture, chips, almonds, coconut, brown sugar and sugar, packing well between each layer. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (about 4 cups total),
  • To prepare cookies: In a large mixing bowl, cream butter. Beat in egg and vanilla. Add cookie mix and mix well (mixture will be dry). Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-15 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.